Edam Bacon and Sun-dried Tomato Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 10
  • 100g smoked back bacon rashers
  • 275g plain flour
  • 15ml baking powder
  • 5ml caster sugar
  • 5ml salt
  • 125g Dutch Edam wedge, grated
  • 75g sun-dried tomatoes, chopped
  • 30ml freshly snipped chives
  • 2 eggs
  • 200ml semi- skimmed milk
  • 75g butter, melted
  1. Pre-heat the oven to 375ºF, 190ºC, Gas mark 5. Line a muffin tin with10 paper muffin cases. Grill the bacon until crispy and chop into pieces. In a large bowl, sift together flour and baking powder.
  2. Stir the sugar, salt, three quarters of the cheese, bacon, sun-dried tomatoes and chives into the flour mixture and mix well.
  3. In another bowl, beat together the eggs, milk and melted butter and pour over the dry ingredients. Stir until just combined, the batter will be lumpy.
  4. Fill the muffin cases and sprinkle the tops with the reserved Edam. Bake for 20-25 minutes until risen and firm. Delicious eaten warm or cold.
Recipe by Lunchbox World at http://lunchboxworld.co.uk/edam-bacon-sun-dried-tomato-muffins/