These Edam cheese muffins with bacon and sun-dried tomatoes are great for hampers, picnics and kids’ lunchboxes. Delicious warm or cold.
- 100g (3½oz) smoked back bacon rashers
- 275g (10oz) plain flour
- 15ml (1tbsp) baking powder
- 5ml (1tsp) caster sugar
- 5ml (1tsp) salt
- 125g (4oz) Edam cheese, grated
- 75g (2¾oz) sun-dried tomatoes, chopped
- 30ml (2tbsp) freshly snipped chives
- 2 eggs
- 200ml (7floz) semi- skimmed milk
- 75g (2¾oz) butter, melted
Preheat the oven to 375ºF (190ºC, gas mark 5).
Line a muffin tin with 10 paper muffin cases.
Grill the bacon until crispy and chop into pieces.
In a large bowl, sift flour and baking powder together.
Stir the sugar, salt, bacon, sun-dried tomatoes, chives and three quarters of the cheese into the flour mixture and mix well.
In another bowl, beat together the eggs, milk and melted butter and pour over the dry ingredients. Stir until just combined – the batter should be lumpy, but with no dry pockets of flour.
Fill the muffin cases with the mixture and sprinkle the tops with the reserved Edam.
Bake for 20-25 mins until risen and firm. Delicious eaten warm or cold.
Top tip for making Edam, bacon and sun-dried tomato muffins
For a change, use cooked diced ham instead of bacon. These muffins are best eaten the day they're made, but you can also store them in an airtight container for 2-3 days in the fridge.