- 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,