75 g (3 oz) rindless streaky bacon rashers, finely chopped
225 g (7½ oz) plain flour
1½ teaspoons baking powder
1 teaspoon bicarbonate of soda
1 teaspoon sweet paprika
2 large eggs
¼ teaspoon black pepper
pinch of salt
2 teaspoons finely chopped rosemary
150 ml (¼ pint) milk
75 g (3 oz) butter, melted
125 g (4 oz) firm Brie cheese, cut into cubes
Cook the bacon in a large frying pan over a high heat for 3–4 minutes, stirring occasionally, until golden. Drain on kitchen paper.
Meanwhile, sift the flour into a large bowl with the baking powder, bicarbonate of soda and paprika.
Break the eggs into a jug and beat lightly. Add the pepper, salt, rosemary, milk and melted butter and whisk together. Pour the mixture into the dry ingredients, add 2/3 of both the Brie and cooked bacon and stir until barely combined.
Butter a 12-hole muffin tin. Divide the mixture between the prepared holes, top with the remaining bacon and Brie and bake in a preheated oven, 200˚C (400˚F), Gas Mark 6, for 18–22 minutes, until risen and golden. Serve warm.