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HFW Red onion, cheddar and bacon muffins

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.