Bacon, Thyme & Potato Muffins

prep 20 mins, plus cooling cook 15–20 mins
  • 400 g (13 oz) waxy potatoes, peeled and diced
  • 100 g (3½ oz) smoked streaky bacon, finely chopped
  • 275 g (9 oz) self-raising flour
  • 2 teaspoons baking powder
  • 1 tablespoon chopped thyme, plus extra sprigs for scattering
  • 175 ml (6 fl oz) milk
  • 5 tablespoons olive oil
  • 1 egg, beaten
  • salt and pepper

Cook the potatoes in a saucepan of salted boiling water for 5–6 minutes until softened. Drain and leave to cool.

Heat a dry frying pan and fry the bacon until golden and crisp. Leave to cool.

Mix together the flour, baking powder, chopped thyme and a little salt and pepper in a bowl. Stir in the potatoes and bacon. Beat together the milk, oil and egg in a jug. Add to the dry ingredients and stir together using a large metal spoon until just combined.

Divide the mixture evenly between paper muffin cases arranged in a 12-hole muffin tray. Sprinkle with a little salt and scatter with thyme. Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 15–20 minutes until risen and golden. Transfer to a wire rack to cool. Serve warm or cold, scattered with extra thyme sprigs.

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