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Cheddar Bacon Muffins

  • 13reviews
  • 301saves
  • 35min

  • 29 people made this

Lovely savoury muffins which are crunchy on top and soft and moist inside. These are great for lunchboxes or breakfast on the go.


Serves: 10 

  • 3 rashers bacon
  • 250g self-raising flour
  • 150g tasty cheese or Cheddar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground turmeric (optional)
  • 1 level teaspoon mustard powder (optional or to taste)
  • 100ml natural yoghurt
  • 100ml milk
  • 2 eggs

Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Preheat oven to 200 degrees C.
  2. Grill bacon rashers, cool, then chop roughly.
  3. Mix together all the dry ingredients: flour, cheese, bacon, salt, pepper, spices.
  4. In a separate bowl, beat 2 eggs and add the yoghurt and milk.
  5. Make a well in the dry ingredients and add the wet ingredients - mix quickly but gently, don't take too long. The mixture should be lumpy and just about fall off spatula - if not add a touch more milk.
  6. Grease a muffin tin and spoon in for 6 large or 10 small muffins.
  7. Bake for 15 mins or until the tops are golden. Turn out onto a rack to cool.

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Reviews (13)


So yummy! I added really fine chopped onion and chopped spinach. - 06 Nov 2010


THANKS! They took 15 mins to cook through as I didn't measure everything exactly: added 'that much' cheese and 'that much' bacon - ended up being more than recipe stated. I substituted yoghurt for more milk as I didn't have yoghurt. Also added approx. 1tsp dried oregano and same of coriander for the colour and slight flavour. Made 8 substantial muffins in cases (best not to use cases!). Thanks for the recipe base!! - 30 Jun 2011


Very yummy - I doubled the quantities and made 24 regular sized muffins. I also added chives for a bit of colour and flavour. Makes very light and fluffy muffins that taste great! - 12 Sep 2011

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