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Savoury Muffins
Emily Davenport
8 servings
40 minutes
351
British
Starters and Snacks
These fluffy Savoury Muffins are flavoured with bacon and chives, and served with a tomato butter.
This superb muffin recipe is from the Dairy Diary. For more delicious recipes visit the Dairy Diary Recipe Collection.
Ingredients
- Rindless streaky bacon rashers 175g (6oz), chopped
- Fine cornmeal 110g (4oz)
- Plain flour 175g (6oz)
- Baking powder 1 tbsp
- Finely snipped chives 3 tbsp
- Butter 150g (5oz)
- Eggs 2, beaten
- Milk 225ml (8fl oz)
- Sun-dried tomatoes 40g (1½oz), finely chopped
Directions
- In a dry frying pan, gently fry the bacon until lightly browned and crisp
- Leave to cool
Preheat the oven to 220°C/200°fan/Gas 7
- Line a muffin tray with muffin cases
- Sift the cornmeal, flour and baking powder into a mixing bowl, mix in 2 tablespoons of chives and the bacon, then make a well in the centre
- Melt 75g (3oz) of the butter, mix with the eggs and milk, then pour into the flour
Mix gently, then spoon into the muffin cases and bake for 15-20 minutes until well risen, lightly browned and springy to touch
- Meanwhile, blend the remaining butter with the tomatoes and the remaining chives
- Serve with the warm muffins.