Family and Kids

Wholemeal Cheese and Bacon Breakfast Muffins

cook 30 mins
  • 375 g (12 oz) wholemeal self-raising flour
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 2 teaspoons mustard powder
  • 125 g (4 oz) Cheddar cheese, grated
  • 50 g (2 oz) cooked bacon pieces, chopped
  • 2 eggs
  • 75 ml (3 fl oz) vegetable oil
  • 200 ml (7 fl oz) milk
  • salt and pepper
  • Line a 12-hole muffin tin with 12 paper muffin cases.
  • Sift the flour, baking powder, bicarbonate of soda and mustard powder into a bowl and season with a pinch of salt and pepper. Stir in the cheese and bacon pieces.
  • Mix together the egg with the oil and milk in a jug, then pour into the dry ingredients and mix well, adding a little milk if the mixture is too dry.
  • Divide the mixture evenly between the paper cases and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20–25 minutes until golden and risen.
  • Serve warm if possible, but they are equally delicious cold.
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