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These strong flavours work well together, but you can always play around with
the combinations. Try spring onions instead of red, pancetta instead of bacon,
and any strong cheese in place of the cheddar. Makes 12.
1 tsp oil
100g streaky bacon, cut into 1cm pieces
1 red onion, finely diced
250g wholemeal self-raising flour
2 tsp baking powder
tsp bicarbonate of soda
tsp salt
2 eggs
80g unsalted butter, melted and cooled
200ml buttermilk
1 tbsp finely chopped chives (optional)
150g strong cheddar, grated
Heat the oven to 200C/400F/gas mark 6 and line a muffin tin with 12 paper
cases.
Warm the oil over a medium heat and fry the bacon in it until just crisp. Lift
the bacon from the pan with a slotted spoon and drain on kitchen paper. In the
same fat, saut the onion until just softened, about five minutes, then set
aside to cool.
In a large bowl, whisk together the flour, baking powder, bicarbonate of soda
and salt. In a jug, whisk the eggs, butter and buttermilk, stir them into the
flour mixture with a spatula until just combined, then fold in the cooled
bacon, onion, chives, if using, and two-thirds of the cheese until just evenly
distributed.
Spoon or scoop the mixture into the muffin tin, sprinkle on the rest of the
cheese, and bake for about 18 minutes, until the tops are golden and a
toothpick inserted into the centre of a muffin comes out clean.