Leek, cheese & bacon muffins

Leek, cheese & bacon muffins

Serve these savoury muffins for brunch, in a packed lunch, or with soup or salad.

By , 21 September 2015
Leek, cheese & bacon muffins
  • Ready in: 60 mins
  • Serves: 12
  • Price: 37p per serving
Nutritional Info
Each 100g serving contains
  • Fat med
  • Saturates high
  • Sugars low
  • Salt med
  • Energy 1013KJ 242KCAL
of your reference intake.
Typical energy values per 100g: 1013kJ/242kcal.
  • 1 leek, trimmed
  • 100g butter, melted
  • 4 rashers bacon, chopped
  • 300g Asda self-raising flour
  • 1 level tsp baking powder
  • 1/2 level tsp Colman's mustard powder
  • 1/4 level tsp cayenne pepper
  • 2 large eggs
  • 175ml semi-skimmed milk
  • 150g extra mature Cheddar, grated
  • Pre-heat the oven to 180C/160C Fan/Gas 6. Lightly grease 12 holes of a muffin tray. Cut the roots and tough green leaves off the leek and cut the leek into quarters, lengthways, and slice finely.

  • Cook the leek in 1 tbsp of the butter in a saucepan over a low heat, stirring often, for about 5 minutes or until softened. Set aside.

  • Add the bacon to the pan and cook until the fat starts to crisp. Add to the leeks.

  • Sift the flour, baking powder, mustard, cayenne pepper and a pinch of salt into a large mixing bowl.

  • Lightly beat the eggs, milk and the rest of the melted butter together. Stir into the leeks and bacon. Add the grated cheese, then the flour mixture, all in one go. Stir until evenly mixed together – don't over-mix or the muffins will be tough.

  • Now divide the mixture between the muffin tins and bake in the oven for 25-30 minutes until golden.