Subj : Red Onion Cheddar Bacon Muffins
To : All
From : Ben Collver
Date : Fri Jun 07 2024 09:43 am
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Hfw Red Onion, Cheddar And Bacon Muffins
Categories: Muffins
Yield: 12 Muffins
1 ts Oil
100 g Streaky bacon; cut into 1 cm
-pieces
1 Red onion; finely diced
250 g Wholemeal self-raising flour
2 ts Baking powder
1/2 ts Bicarbonate of soda
1/2 ts Salt
2 Eggs
80 g Unsalted butter; melted and
-cooled
200 ml Buttermilk
1 tb Chives finely chopped;
-(optional)
150 g Sharp cheddar; grated
These strong flavours work well together, but you can always play
around with the combinations. Try spring onions instead of red,
pancetta instead of bacon, and any strong cheese in place of the
cheddar.
Heat the oven to 200°C/400°F/gas mark 6 and line a muffin tin with
12 paper cases. Warm the oil over a medium heat and fry the bacon in
it until just crisp. Lift the bacon from the pan with a slotted spoon
and drain on kitchen paper. In the same fat, sauté the onion until
just softened, about five minutes, then set aside to cool.
In a large bowl, whisk together the flour, baking powder, bicarbonate
of soda, and salt. 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.
Spoon or scoop the mixture into the muffin tin, 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.
