Bacon and Cheese Muffins

This weekend's theme was 'chili', and one of the by-products of this theme was to get rid of the bacon as well, and the savory muffins were conceived.

This is an adaptation of the Bacon and Cheese Muffins from the baking bible, but spiced up a bit more!

To make 12 yummy, bacon-y, spicy muffins you would need:

1 cup plain flour
1/2 teaspoon salt
1 teaspoon baking powder
1 1/2 cups wheat bran (fiber is good for you!)
1/4 cup (or less) caster sugar
1/2 teaspoon baking soda
1 1/2 cups buttermilk
1 tablespoon extra virgin olive oil
1 egg, lightly beaten
1 tablespoon golden syrup
7 bacon rashers, cooked and chopped
1 cup grated tasty cheddar cheese (or whatever cheese you have)
pinch of ground pepper
1/2 teaspoon salt, plus extra for garnish


Preheat oven to 200C. Prepare muffin tins.

Sift together flour, salt, baking powder and baking soda. Stir in bran, sugar, bacon, pepper, chili and cheese, and make that typical well in the center.

bran is one of the richest sources of fiber!


..so mix it in to balance the cholesterol from the bacon! :)

Combine buttermilk, olive oil, egg and golden syrup. Pour this mixture on to the dry ingredients and stir until just combined.

Fill muffin tins up to three quarters full, sprinkle some more crushed chili on top, and bake for 15-20 minutes or until golden brown.

Serve hot, with tomato sauce and mustard! Yum.

X marks the spot!

Good for breakfast, afternoon tea, or a midnight fix!