Bleeding ketchup, cheese & bacon muffins
- 4 rashers back bacon
- 150g plain flour
- 1½ level tsp baking powder
- ½ level tsp mustard powder
- ¼ level tsp cayenne
- 50g Asda Extra Mature Cheddar, grated
- 25g Asda Grana Padano (or Parmesan), grated
- 1 large free-range egg
- 100ml semi-skimmed milk
- 3 tbsp olive oil
- 10 tsp tomato ketchup
Pre-heat the oven to 180C/160C Fan/Gas 4. Line 10 bun tins with paper cases. Grill the bacon and then chop it.
Sift the flour, baking powder, mustard powder, cayenne and a pinch of salt into a bowl. Stir in the bacon and cheese.
In another bowl, lightly beat together the egg, milk and olive oil. Quickly fold into the flour mixture, taking care not to overmix.
Divide half of the mixture between the cake cases. Put 1 teaspoon ketchup in the centre and then cover with the remaining mixture. Bake in the oven for 18-20 minutes.