Saturday, 12 January 2013

Bacon, Cheese and Apple Muffins (oh my!)

I received some lovely presents from my husband's brother and his wife: the sequel to one of my favourite cookbooks, The Kitchen Diaries, aptly titled The Kitchen Diaries II (: the Search for More Food?!), and some delightful silicone muffin cups and a matching tray. I put them both to the test with this simple recipe, about all I could manage while coming out the other side of the Great British Flu, a gift the entire Northern Hemisphere contributed to. They turned out really well, despite having to substitute plain old free-range bacon and Australian cheddar for the ridiculously artisanal ingredients used by Nige.

  • four rashers of back bacon
  • a small apple
  • 3 eggs
  • 175ml yoghurt
  • 100g cheddar cheese
  • 2 tsp baking powder
  • 1 tsbp sugar
  • 275g plain flour

Pop the bacon on the barbie or under the grill until cooked but not too crispy, then snip into small pieces. Beat the eggs into the yoghurt, then grate 3/4 of the cheese into the mixture. Combine the baking powder, sugar and flour in a separate bowl. Peel and grate the apple last, so it has no time to go brown. Stir it, along with the bacon, into the yoghurt mixture. Fold the yoghurt mixture gently into the flour, stopping as soon as there is no more dry flour visible. Spoon into muffin cups (I used 12), and bake at 200 C for 20-25 minutes, until risen and golden. Nigel says to eat them on the same day, but I found the taste improved overnight, although the texture suffered a little.

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