Name: High-top cheese and bacon muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 250 gram diced bacon; 2 1/4 cup self-raising flour; 1 1/3 cup grated tasty cheese; 2/3 cup milk; 125 gram butter, melted; 2 eggs, at room temperature; 2 green onions, finely chopped; 4 mini roma tomatoes, halved

Ingredients

250 gram diced bacon

2 1/4 cup self-raising flour

1 1/3 cup grated tasty cheese

2/3 cup milk

125 gram butter, melted

2 eggs, at room temperature

2 green onions, finely chopped

4 mini roma tomatoes, halved

Method

1.Preheat oven to 180°C (160°C fan-forced). Line 8 holes of a 12-hole (1/3-cup) muffin tray with large paper cases.

2.Heat a non-stick frying pan over moderate heat. Add bacon; cook and stir 3 minutes, or until browned. Remove from heat; reserve 1/3 cup.

3.Place flour, half the cheese and a pinch of salt in a large bowl. Make a well in the centre.

4.Whisk milk, butter and eggs in a jug. Add milk mixture, bacon and onion to flour mixture; stir until just combined (don’t overmix). Spoon mixture into prepared holes; level surface. Top each with some reserved bacon, remaining cheese and a tomato half.

5.Bake 25-30 minutes, or until a skewer inserted in the centre comes out clean. Stand in tray 5 minutes. Transfer to a wire rack to cool. Serve.

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