These simple muffins are tasty and make a great snack idea for after school and holidays. Top up with some fresh fruit pieces, or a glass of milk to keep kids satisfied until dinner time.
- 1 cup bacon, chopped
- 1 ⅓ cups grated tasty cheese
- 3 cups self-raising flour, sifted
- 600 ml thickened cream
- Preheat oven to hot 200°C (180°C fan-forced). Lightly grease or line a 12-hole (1/3 cup capacity) muffin tray with paper cases.
- Place the bacon into a non-stick frying pan and place over a medium heat. Fry the bacon until cooked and crispy. Transfer to paper towel and allow to cool.
- Place bacon into a large mixing bowl. Add the cheese and mix to combine. Remove 3/4 cup of the cheese and bacon mixture and set aside to top the muffins.
- Add the flour and mix with a spatula to combine. Make a well in the centre. Pour in the cream all at once and mix until just combined. Spoon into muffin holes.
- Top with reserved bacon and cheese, pressing into the surface. Bake for 25-30 minutes or until golden-brown and firm. Cool for 10 minutes on a wire rack. Serve warm with spread.
Easy to freeze: Muffins can be frozen for up to 4 weeks. To do this, cool completely, wrap in a double layer of plastic wrap and pop into the freezer. Allow to defrost in the refrigerator before eating, or defrost and warm in the microwave.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||20.1 g|
|Total carbohydrates||26.1 g|
|- Sugars||1.6 g|
|Dietary fibre||0.9 g|