Cheddar Bacon Muffins

    35 minutes

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

    86 people made this

    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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (39)


    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