Bacon, rosemary and cheese muffins

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These bacon, rosemary and cheese muffins are a breeze to make. This recipe can be put together with the minimum of fuss. Enjoy them fresh out of the oven for breakfast or as a snack.


With the weather lifting up, the gardening chores have increased. Between weeding, planting, watering, and all the other jobs that come with it, the blog posts have become few and far between. Will try to pick up the momentum soon! To be fair, it’s been so lovely outside that even when I’m not gardening, the heart wants to spend much time outdoors amongst the colours in my little garden.



As usual, my cooking and baking have been going on though. I baked these bacon, rosemary and cheese muffins recently. The kids were home from their respective universities and were glad to have them as snacks while neck deep in coursework and preparations for their upcoming exams!


To be honest, I’m not really a huge fan of bacon and usually overlook it. A small pack of smoked bacon lardons had been lying in the fridge for a while, fast approaching its use by date. As I had the punters (namely the kids!), I thought of using it up. So, they were promptly cooked and added to the recipe.

Bacon lardons!


Some fresh homegrown rosemary and some cheddar cheese also went into the muffins. A spoonful of chilli flakes added a hint of spice. And I must say, I too quite enjoyed it. The little bits of crisp bacon did add a nice flavour and was not overpowering.

The dry ingredients!


Mixing-

While mixing the ingredients, make sure that you do not overmix as that will ruin the texture of the muffins. Once the wet ingredients are added to the dry ingredients, just mix gently till everything is just moistened.

The thick mixture!


Serving-

These bacon, rosemary and cheese muffins taste best when warm and fresh out of the oven. If having later, reheat them in the microwave for a few seconds. They can be had on their own or split and buttered to make them indulgent. These muffins will also be a great accompaniment to a bowl of soup.

Storage-

Store any leftover muffins in an airtight container at room temperature for two days.

Continue reading for the full / printable recipe for these bacon, rosemary and cheese muffins.


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Recipe card-

Bacon, rosemary and cheese muffins

Bacon, rosemary and cheese muffins

Sunita Bhuyan
Easy to make savoury muffins that can be served on their own or on the side.
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast, Snack
Servings 6 muffins

Ingredients
  

  • 100 gms bacon lardons, chopped
  • 1 cup Plain whole wheat flour (atta)
  • 1 tsp baking powder
  • ½ cup grated cheddar cheese
  • 2 tsp finely chopped fresh rosemary
  • ¾ tsp crushed red chillies
  • ½ tsp salt
  • a little freshly ground black pepper
  • ½ cup milk
  • ½ cup olive oil
  • 1 egg

Instructions
 

  • Heat a small pan and add the chopped bacon lardons. Stirring constantly, cook the bacon for about 4-5 minutes or till nicely browned all over and crispy. Remove with a slotted spoon and place in a bowl lined with paper towels. Keep aside to cool.
  • Pre heat the oven at 200 deg C and line a muffin tray.
  • In a bowl, add all the dry ingredients (flour, baking powder, cheese, bacon, rosemary, chilli, salt and pepper). Mix well.
  • In another bowl add the milk, olive oil and egg. Beat very lightly with a fork.
  • Make a well in the centre of the dry mixture and tip in the egg mixture.
  • Mix lightly until everything is just moistened; do not overmix.
  • Add scoops of the mixture to the muffin liners in the tray. I got six.
  • Place the muffin tray in the centre of the pre heated oven and bake for 20-22 minutes or till golden.
  • Remove the tray from the oven and transfer the muffins to a wire rack.
  • Serve warm. Any leftovers are to be cooled completely and stored in an airtight container at room temerature for 2 days (see notes below).

Notes

Mixing-

While mixing the ingredients, make sure that you do not overmix as that will ruin the texture of the muffins. Once the wet ingredients are added to the dry ingredients, just mix gently till everything is just moistened.

Serving-

These bacon, rosemary and cheese muffins taste best when warm and fresh out of the oven. If having later, reheat them in the microwave for a few seconds. They can be had on their own or split and buttered to make them indulgent. These muffins will also be a great accompaniment to a bowl of soup.

Storage-

Store any leftover muffins in an airtight container at room temperature for two days. Make sure they have cooled completely before storing.
Keyword bacon, bacon lardons, bacon muffins, baking, breakfast muffins, cheese muffins, easy bakes, rosemary, savoury bakes, savoury muffins, savoury snacks, spiced muffins

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Until next time,

Sunita

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