Cheese and Bacon (or Sun-dried Tomato) Savoury Muffins

Delicious warm, or toasted with butter just melting on top, maybe on the side of some tomato soup...

A nice treat during the colder months. Or the warmer months. Or any time really, breakfast, lunch, dinner or supper!!!

Best eaten warm, either split and toasted, or even microwaved, with butter on top! Even Marmite (other yeast extract condiments are available), if you're a lover!

 Ingredients

• 1 onion, finely chopped
• 1tbsp mild and light olive oil or other neutral oil
• 100g smoked streaky bacon finely diced (or use sundried tomatoes for a vegetarian version, but don't fry them)
• 2 large eggs
• 250g whole milk
• 75g Greek yoghurt
  
• 275g plain gluten free flour (or use normal and omit the xantham gum)
• 1 tbsp + 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 1/2 tsp xantham gum (if using gluten free flour)
• 1 tbsp Coleman's English mustard powder
• 1 tbsp paprika
• 1/2 tsp cayenne pepper (optional - if you don't like heat, leave it out!)
• 1/2 tsp salt
• 175g coarsely grated mature cheddar
• Optional paprika / sesame seeds / poppy seeds for sprinkling on top

Optional equipment
Large scoop - 95g, medium scoop 50g

Method

1. Sautee 1 finely chopped onion (around 125g) with a small pinch of salt in 1 tbsp light/mild olive oil, until turning golden and add 100g finely sliced smoked streaky bacon (unless you're a veggie - could sub chopped sundried tomatoes), until bacon is lightly cooked. Set aside to cool.

2. Whisk together 2 large eggs with 250ml whole milk and 75g Greek yoghurt.

3. In a large bowl combine 275g self raising flour, 1 tbsp + 1 tsp baking powder, 1 tbsp Coleman's English mustard powder, 1 tbsp paprika, 1/2 tsp cayenne pepper (optional if you don't like heat, leave out!), 1/2 tsp salt (or to taste depending on saltiness of bacon and cheese), plenty of freshly ground black pepper, and then stir in 175g coarsely grated mature cheddar, and the cooled bacon and onions, making sure evenly distributed. (Easily halved to just make one tray of 10/11)

4. Make a well in the centre of the dry mix, and then add the egg/milk/ mixture and combine.

5. I use an ice cream scoop type thing, that you squeeze that ejects the mixture, which is approx 40ml in volume... this should make around 20-22 scoops of mixture - either 10/11 per baking tray lined with non-stick greaseproof paper, and/or the same in a silicone muffin tray (not much difference once baked!).

6. Optionally sprinkle with paprika / sesame seeds / poppy seeds, then put into a pre-heated oven at gas 7 /200C/220C (in the middle) for around 20 minutes (check earlier to ensure not overcooking), and remove when a skewer comes out clean.

7. Cool on wire trays. Enjoy warm with butter! Or tomato soup!