![]() ![]() I love how easy it is to grab one of these from the freezer, and place once more in a warm oven for 5 minutes – bringing them pretty much back to newly baked awesomeness. Savoury muffins are healthy, tasty, filling, very forgiving when you have to fudge the quantities, inexpensive, and best of all, freezer friendly. They can also be a just meal of their own. ![]() Aside from the wide variety of possibilities when it comes to flavour, they are a terrific option any time of year – another alternative to sandwiches for kids heading back to school, or a yummy accompaniment to a BBQ dinner or a bowl of soup (with a bit of real butter on the side too). Having more of a savoury than a sweet tooth, I’ve long enjoyed a good savoury muffin. Spoon or scoop the mixture into the muffin tins, sprinkle on the rest of the cheese, and bake for about 18 minutes, until the tops are golden and a toothpick inserted into the centre of a muffin comes out clean.In a jug, whisk the eggs, butter and buttermilk, stir them into the flour mixture with a spatula until just combined, then fold in the cooled bacon, onion, chives, if using, and two-thirds of the cheese until just evenly distributed.In a large bowl, whisk together the flour, baking powder, bicarbonate of soda and salt.In the same fat, sauté the onion until just softened, about five minutes, then set aside to cool. Lift the bacon from the pan with a slotted spoon and drain on kitchen paper. Warm the oil over a medium heat and fry the bacon in it until just crisp.Heat the oven to 200C/400F/gas mark 6 and line a muffin tin with 12 paper cases.1 tbsp finely chopped chives (optional, I like chives so put in 3 tablespoons).200ml buttermilk (replace with yoghurt, sour cream or ordinary milk if need be).250g wholemeal self-raising flour (I used plain white flour).1 red onion, finely diced (I used a regular brown one).100g streaky bacon, cut into 1cm pieces.The recipe below produces 12 and costs less than $6 to make. These cheesy, bacony, and very pretty muffins are fluffy and so eatable. What follows is another delightful recipe from Hugh Fearnley-Whittingstall, the third and final in this series for summer hospitality and easy back to school non-sandwich lunches. ![]() Although I hear that some people don’t like bacon, to me, it’s a food group all of its own, along with Diet Coke and good coffee. ![]()
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