Bacon and Cheese Muffins

    45 minutes

    These are a lovely muffin for morning tea when you don't want anything sweet, we sometimes eat them with soup too instead of having bread.

    8 people made this

    Serves: 12 

    • 60g shallots, finely diced
    • 100g lean bacon
    • 50g cheddar or Swiss cheese, grated
    • 15g parmesan cheese, grated
    • 2 1/2 cups (310g) flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 2 eggs
    • 75ml milk
    • 200g sour cream
    • 1 pinch caraway seeds, for sprinkling

    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat oven to 190 degrees C. Grease or line a muffin tray with muffin cases.
    2. Fry the bacon in a frying pan and drain on paper towel. Leave some of the bacon fat in the frying pan and fry the shallots until translucent over a medium heat. Allow to cool.
    3. Mix flour, baking powder and salt. In another bowl whisk together eggs, milk and sour cream.
    4. Crumble cooled bacon then mix with the fried shallots and cheese. Stir into the egg mixture. Add the flour mixture in two or three steps and stir briefly with the spatula.
    5. Spoon the dough into the prepared muffin cases and sprinkle with the caraway seeds.
    6. Bake in the preheated oven for about 25 minutes and serve while still warm.

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    Reviews in English (2)


    I followed the recipe exactly but the mixture was much too dry (like cookie dough) so I added more milk and they've turned out so rubbery they bounce. They taste ok. Waste of good ingredients!  -  09 Aug 2017


    Just make these....had no soured cream or yoghurt in and used single cream with dash of lemon juice and they have risen and come out great. Tastes great too. V v easy to prepare.  -  22 May 2012  (Review from Allrecipes UK & Ireland)