Leek, Cheese & Bacon Muffins

Recipe for: LEEK, CHEESE & BACON MUFFINS 

Ingredients: 

·        1 leek, washed, trimmed & very finely sliced

·        100g butter, melted

·        4 rashers bacon, chopped (or lardons)

·        300g self-raising flour

·        1 tsp baking powder

·        ½ tsp mustard powder

·        ¼ tsp cayenne pepper

·        2 large eggs

·        175ml semi-skimmed milk

·        150g extra mature cheddar, grated

 

Method: 

1.      Preheat oven to 180C/ fan 160C/ gas 6

2.      Lightly grease 12 holes of muffin tin

3.      Cook the finely chopped leek in 1 tblsp of the butter over a low heat for 5 mins or until soft

4.      Set cooked leeks aside in a dish

5.      Reheat the pan, add bacon & cook until fat starts to crisp. Drain and add to leeks

6.      In a large mixing bowl, mix sifted flour with baking powder, mustard, cayenne & a pinch of salt

7.      In another bowl, lightly beat the eggs, milk and rest of melted butter together.

8.      Into that, add the cooked leeks & bacon, then the cheese, then the flour mixture

9.      Stir until evenly mixed, but don’t over-do it, or the muffins will be tough

10.   Divide mixture between 12 muffin holes & bake for 25-30 minutes until golden.

 

What else you need to know: 

1.      Serve for brunch snack, or with soup