High-top cheese and bacon muffins

  • 15 mins preparation
  • 30 mins cooking
  • Makes 8 Item
  • Print


High-top cheese and bacon muffins
  • 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


High-top cheese and bacon muffins
  • 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.