Go Back
Print Pin

Edam Bacon and Sun-dried Tomato Muffins

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10

Ingredients

  • 100 g smoked back bacon rashers
  • 275 g plain flour
  • 15 ml baking powder
  • 5 ml caster sugar
  • 5 ml salt
  • 125 g Dutch Edam wedge grated
  • 75 g sun-dried tomatoes chopped
  • 30 ml freshly snipped chives
  • 2 eggs
  • 200 ml semi- skimmed milk
  • 75 g butter melted

Instructions

  • 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.
  • Stir the sugar, salt, three quarters of the cheese, bacon, sun-dried tomatoes and chives into the flour mixture and mix well.
  • 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.
  • 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.