• Serves: 10


  • 1 tsp oil
  • 100g streaky bacon, cut into 1cm pieces
  • 1 red onion, finely diced
  • 250g self-raising flour
  • 2 tsp baking powder
  • 1⁄2 tsp bicarbonate of soda
  • 1⁄4 tsp salt
  • 2 eggs
  • 80g unsalted butter, melted and cooled
  • 200ml buttermilk
  • 1 tbsp finely chopped chives (optional)
  • 150g strong cheddar, grated

If you’re looking for something different to sandwiches to go with your picnic these red onion cheddar and bacon muffins make the perfect addition.


  • Heat the oven to 200C 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,
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