Savoury Muffins
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
Instructions
1
In a dry frying pan, gently fry the bacon until lightly browned and crisp. Leave to cool.
2
Preheat the oven to 220°C/200°fan/Gas 7. Line a muffin tray with muffin cases.
3
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.
4
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.
5
Meanwhile, blend the remaining butter with the tomatoes and the remaining chives. Serve with the warm muffins.
Categories:Afternoon TeaBonfire NightChildren Friendly RecipesChilly DaysDairy Diary RecipesFreezer FriendlyPorkStarters & Snacks
