Cheese and bacon muffins

Makes approximately 24
Great for lunchboxes
Freezes well

Bursting with flavour these are quick and easy to mix and the kids love all the chopping, grating, sifting, whisking and especially eating! We made medium muffin as well as mini-muffin sizes, pictured.

Also see my slight variation of Cheese and corn muffins.

3 cups of sifted self raising flour
1/2 cup grated Parmesan cheese
1/2 cup grated cheddar cheese
1/2 cup cheddar cheese chopped into small cubes
1 1/2 tablespoons chopped fresh chives
1 cup finely diced and pan fried bacon
75 grams unsalted butter
1 1/2 cups milk
3 large eggs
1 1/2 tablespoons seeded mustard
1/2 teaspoon salt

What to do with the ingredients
Combine in a large mixing bowl the self raising flour, all cheeses, chives and pan fried bacon. 

In another bowl, melt the unsalted butter then pour in the milk and whisk in the eggs, seeded mustard and salt.

Pour the liquid mixture into the large mixing bowl with the flour and cheese mixture. Stir through quickly with a metal spoon making sure that all the ingredients are combined but not over mixed.

Fill approximately 24 medium sized muffin patty cups, or your own preferred combination of mini, medium or large muffin patty cups.

For a medium 12 cup muffin tray, preheat oven to 180°C and cook each tray for 30 minutes and golden brown on top. Test centre by inserting a wooden skewer and if it comes out clean the muffins are done. For mini muffins, test the centres after 15 minutes.

© Recipe Copyright Children's Guide 2014

No comments:

Post a Comment