Cheesy Chive & Bacon Muffins

Cheesy Chive & Bacon Muffins

  • 100g streaky bacon, roughly chopped

  • 50g butter

  • 300g plain flour

  • 2 tsp baking powder

  • 25g cornmeal (fine polenta)

  • 1 tsp caster sugar

  • 1 tsp salt

  • 1-2 tsp finely chopped fresh chives

  • 120g Cheddar cheese, finely diced

  • 1 egg, beaten

  • 300ml milk

Preheat the oven to 200C/Gas 6. Line a muffin tin with paper cases.

Cook the bacon in a non-stick frying pan for 3-4 minutesuntil golden and drain on kitchen paper. Add the butter to the pan, remove from the heat and leave to melt.

Sift the flour and baking powder into a large bowl and stir in the cornmeal, sugar, salt, cooked bacon, chives and three quarters of the cheese. Crack the egg into a separate bowl and whisk in the milk and melted butter.

Stir the liquid into the dry ingredients, taking care not toover-mix. Divide the mixture between the paper cases, scatter over the reserved cheese and bake for 20 minutes or so until well risen and just firm.

Transfer to a wire rack and allow to cool slightly.