bacon apple and cheese muffins
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I adopted this recipe from Nigel Slater who uses ham in his muffins. Say what you will, bacon always wins over ham at breakfast time and these things are meant for breakfast.
It’s tricky, breakfast these days, isn’t it? I wish I was French – dipping a croissant in my breakfast coffee day in, day out, and a sliver of baguette with butter and jam if I’m ravenous. Outside France it’s the first world problem of too much choice, almost like buying bathroom tiles. What to have??? A smoothie? Porridge? Avocado on toast? Home-made muesli or granola? It’s enough to make you toss and turn sleeplessly at night…
The common options are sweet, or sweetish – unless you make like Heston and throw some snails into your porridge, or fall back on the traditional fry-up. This caught my eye because it’s savoury breakfast fodder, and savoury muffins are rarer specimens than, say, savoury scones.
They turned out nice enough. But there is clearly something not quite so right about savoury muffins because similarly my sweetcorn muffins were only just that: nice enough… Time to try my hand at some proper cornmeal muffins soon I guess.
- Makes a dozen muffins
- 275g plain flour
- 1 tbsp. caster sugar
- 2 tsp baking powder
- 1 tsp salt
- 3 eggs
- 200g plain full fat yoghurt
- 200g smoked streaky bacon (about 8-10 rashers)
- 1 small cooking apple, peeled and coarsely grated
- 75g mature hard cheese, Cheddar or Gruyere plus a little more grated, to sprinkle
Line 12 hole muffin tins with paper muffin cases or butter and flour each hole thoroughly (paper cases are less hassle but the muffins will stick to the paper mercilessly). Preheat the oven to 200C/400F/gas 6.
Place the bacon rashers on a baking tray (lined with foil to minimise the washing up) and bake for 15 minutes. Turn the bacon over and bake for another 5-10 minutes, until cooked but not too crispy. Leave to cool, then chop up small.
Put the flour, sugar, baking powder and salt in a bowl, mixing together thoroughly. Into a separate bowl or jug break the eggs, lightly beat them and stir in the yoghurt. Cut the cheese into small dice and stir into the flour mix together with the chopped bacon and the grated apple. Pour the wet ingredients in and fold into the dry, taking care not to over-mix it.
Spoon the mixture into the 12 cases, sprinkle over a little grated cheese, then bake for 25 minutes till risen and pale gold, check with a skewer inserted into the middle of one muffin.
Cool on a wire rack a little before eating. Freeze the surplus – they will be good as fresh when defrosted.