Cheese and Bacon Muffins


There is nothing as good as a family brunch around the table on Sunday morning.
These muffins make a perfect choice and can be served with poached eggs and grilled or slow-roasted tomatoes (see recipe below). Makes 6 large or 12 small muffins.

Prep time:
Cook time:
Total time:


Plain Flour: 250g
Baking Powder: 1tsp
Salt: ½ Tsp
Cooked Streaky Bacon, Chopped: 175g
Cayenne: Pinch
English Mustard: 1 Tsp
Chopped Fresh Herbs - Parsley, Basil Or Sage: 1 Tbsp
Eggs Lightly Beaten: 2
Melted Butter Or 80ml Sunflower Oil: 70g
Natural Yogurt: 125ml


  1. Sift the flour, salt and baking powder into a mixing bowl.
  2. Add the rest of the ingredients and fold everything together with the lightest of touch, until just blended.
  3. Spoon the mixture into the prepared muffin tins.
  4. Bake in a preheated oven, 180C / gas mark 4 for 20-30 minutes until golden and firm.
  5. Remove and allow to cool in the tin for 10 minutes.