Cheesy Chive & Bacon Muffins
From Ainsley’s Food We Love, ITV
One of my old-time favourites – great for brunch, tea-time or picnics.
Preheat the oven to 200C/180Cfan/Gas 6. Line a muffin tin with paper cases.
Cook the bacon in a non-stick frying pan for 3-4 minutes until golden, remove from the pan and drain on kitchen paper. Add the butter to the pan, remove from the heat and leave to melt.
Sift the flour and baking powder into a large bowl and stir in the cornmeal, sugar, salt, cooked bacon, chives and three quarters of the cheese.
Crack the egg into a separate bowl and whisk in the milk and melted butter.
Stir the liquid into the dry ingredients, taking care not to over-mix. Divide the mixture between the paper cases, scatter over the reserved cheese and bake for 20 minutes or so until well risen and just firm.
Transfer to a wire rack and allow to cool slightly.
- 100g streaky bacon, roughly chopped (or lardons)
- 50g butter
- 300g plain flour
- 2 tsp baking powder
- 25g cornmeal (fine polenta)
- 1 tsp caster sugar
- 1 tsp salt
- 1-2 tsp finely chopped fresh chives
- 120g Cheddar cheese, grated
- 1 egg, beaten
- 300ml milk