Bacon and Cheddar Muffins
The word bacon is an Anglicism that designates salted bacon (and smoked in some cases). It is traditionally eaten for breakfast with eggs in England. You will find in this recipe for muffins with bacon and cheddar wheat flour, shredded cheddar, slices of bacon, eggs and milk. This is a savory muffin recipe that you can easily enjoy during an aperitif or a lunch on the go.
- 3 whole eggs
- 150g wheat flour
- 130ml milk (preferably skimmed)
- 5 slices of bacon
- 100g grated cheddar cheese
- 3 green onions
- 80ml sunflower oil
- 12ml baking powder
- black pepper from the mill.
Preparation 20 mins
Cooking 25 mins
Preheat your oven to th.6 (180°C).
Cut the bacon slices into small pieces. Heat a frying pan without adding fat. When the pan is hot, add the bacon pieces. Set aside on absorbent paper and let cool. Peel and finely chop the green onions.
Chop your vegetables
Carve an onion
In a bowl, mix together: the flour, the baking powder, the grated cheddar, the pieces of bacon and the sliced onions. Then add the eggs and mix well. Finally, mix your savory muffin batter by mixing it with the sunflower oil and the milk. Season lightly with pepper to taste and mix one last time.
Spoon your bacon and cheddar muffin batter into muffin tins. Bake for 25 mins. At the end of cooking, take the baking sheet out of your oven and let your bacon and cheddar muffins cool down before gently unmolding them. Enjoy your muffins whoursor cold. They will keep for a few days in an airtight container in the refrigerator.
These small muffins are ideal for a light dinner with a green salad.
You can replace the grated cheddar with Emmental or Phourssan for your bacon muffins.