makes 10 muffins
3½oz. smoked back bacon rashers
10oz. plain flour
1 tablespoon baking powder
1 teaspoon caster sugar
1 teaspoon salt
4oz. Edam cheese, grated
2¾oz. sundried tomatoes, chopped
2 tablespoons freshly snipped chives
2 eggs
7 fl oz. semi-skimmed milk
2¾oz. butter, melted
Preheat the oven to 375ºF. Line a muffin tin with 10 paper muffin cases. Grill the bacon until crispy and chop into pieces. In a large bowl, sift together flour and baking powder.
Stir the sugar, salt, three quarters of the cheese, bacon, sundried tomatoes and chives into the flour mixture and mix well.
In another bowl, beat together the eggs, milk and melted butter and pour over the dry ingredients. Stir until just combined, the batter will be lumpy. Fill the muffin cases and sprinkle the tops with the reserved Edam. Bake for 20-25 minutes until risen and firm. Delicious eaten warm or cold.
courtesy of: Edam Made, Beattie Communications, 4 Great James Street, London WC1N 3DB, 020 7053 6020
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