I have loads of food photos and my new 2013 recipe journal has almost reached a fourth of the total pages but Iâ€™m slow as a snail in writing them up to my blog. Â Seriously, work (and laziness!) is getting in the way of blogging.
Just to get some up and going, hereâ€™s savoury bacon and cheese muffins. Â Recipe adapted from here and became one of my favorites to prep for the boysâ€™ packed school snacks. Â Crispy on the outside, fluffy inside. YUM.
3 slices of bacon with little fat, chopped
2 cups flour
3 tbsp baking powder
1 tsp salt
Freshly ground pepper
1 tbsp sugar
1 cup grated cheddar cheese
1 tbsp chopped fresh thyme (or whatever herb you have)
1 egg, beaten
1 cup milk
1/3 cup vegetable oil
1 tsp Dijon mustard
Preheat oven to 200 deg C.
Cook chopped bacon in a microwave for about 3 minutes (depending on your microwave settings), or panfry until crisp. Â Dry on paper towels and set aside.
Lightly grease 12-muffin tray. Set aside.
Grate cheese to fill 1 cup. Set aside.
In a bowl, combine flour, baking powder, salt, freshly ground pepper and sugar.
In a separate bowl, combine beaten egg, milk, oil and mustard. Set aside.
Add cheese, cooked bacon and thyme to the flour mixture. Make a hole at the center and pour the wet mixture in it. Â Mix no more than 10 seconds.
Scoop into muffin tray and top with extra grated cheese and bacon bits. Â Bake for 20 minutes. Â Transfer to a rack to cool for few minutes. Â Serve sliced and slapped with butter.