I made these yesterday to take in to our end-of-term potluck lunch at work tomorrow and had to hide them because all three of the Madhouse kids magically appeared and wanted to eat them ! I let them have one each then hid the rest away with a promise of making more very soon. They can be eaten hot or cold, making them perfect for breakfast on the go, packed lunches and picnics.
Cheesy Leek & Bacon Muffins
200g bacon lardons
1tsp baking powder
1tsp bicarbonate of soda
2tsp mustard powder
150g grated cheese
150g Greek yogurt
6tbsp olive oil
a sprinkle of thyme or herbes de Provence
Fry the bacon.
Add the chopped leek.
Cook until nice and soft then turn off the heat and add the grated cheese.
Put the dry ingredients (flour, baking powder, bicarb, salt, mustard powder, thyme) in a bowl and mix.
Add the remaining ingredients (milk, olive oil, yogurt, egg) then the bacon/leek/cheese mixture and mix it all up into a fairly wet dough with a spatula.
Use to fill silicon muffin cases and put in the oven for 20-25 minutes at 180°
Leave to cool slightly (or even completely) before eating. They can be stored in an airtight tin for a few days - if they don't get eaten before then !
Linking up with the Simply Eggcellent linkie at Belleau Kitchen