My original plan was to make Full English Breakfast muffins, with bacon, egg, mushroom, tomato ... you could even put chopped up cooked sausage in them for total decadence. Leek works well too. But the kids had other ideas - Juliette didn't want tomatoes in them but she did want cheese. *Sigh* No fun ! They were very tasty though. I actually totally forgot to put the egg in and realised this once they were in the oven - I can therefore vouch for the fact that they work eggless too, although I prefer the texture with !
Cheese, bacon and mushroom muffins
200g bacon lardons
150g grated cheese
1tsp baking powder
1tsp bicarbonate of soda
2tsp mustard powder
1 small pot (150g) yogurt (plain, Greek, whatever you fancy ... I used up a prune yogurt that nobody likes - who likes prune yogurts ?!)
6tbsp olive oil
a sprinkle of herbes de Provence
Chop up the mushrooms (and leeks, sausages, tomatoes if using).
Fry the bacon lardons for a few minutes until they release their fat, then toss in the mushrooms. Cook for 8 minutes until golden and slightly crispy then turn off the heat and add the grated cheese. Stir in so it all melts.
Put all the remaining ingredients in a bowl and mix to create a thick dough. Add the cheesy bacon mass, including the bacon fat for extra flavour, and stir until well combined.
Pour into greased silicon muffin cases.
Bake for 20-25 minutes at 180° until well risen, golden brown and cooked through when pierced with a knife.
They can be eaten hot or cold, for picnics, brunches or breakfast on the way to school when you're in a mad rush in the morning !
This used up a manky prune yogurt that was lurking in the fridge so it can go in this month's #KitchenClearout linky !