Читать книгу 100 Magnificent Muffins and Scones - Felicity Barnum-Bobb - Страница 14

Bacon, cheese and maple syrup

I love American breakfasts – they’re so indulgent and the tradition of combining savoury and sweet flavours on one plate for breakfast is great. Try these muffins and I bet you’ll become hooked.

MAKES 8 / READY IN 30 MINUTES

4 rashers smoked back bacon, chopped

175g | 6oz self-raising flour

5ml | 1 tsp baking powder

1.25ml | ¼ tsp salt

50g | 2oz mature Cheddar cheese, grated

75ml | 3fl oz sunflower oil

1 medium egg

60ml | 4 tbsp maple syrup

150ml | 5fl oz skimmed milk

1 Heat the oven to 200°C/400°F/gas 6. Line a muffin tin with 8 paper cases.

2 Microwave the bacon uncovered on an ovenproof plate on high (850w) for 3 minutes until cooked and becoming crispy. (Or dry-fry in a non-stick frying pan.)

3 Sift the flour, baking powder and salt into a bowl. Stir in the bacon and cheese. Make a well in the centre.

4 Pour the oil, egg, half the maple syrup and the milk into a jug, mix together, then pour into the well, in the centre. Mix together briefly until just combined.

5 Spoon the mixture into the prepared muffin cases and bake for 15 minutes until risen, firm and a cocktail stick inserted into the centre comes out clean.

6 Serve warm, drizzled with the remaining maple syrup.

Cook’s tip: Cool and freeze for up to 1 month. Defrost one muffin at a time in the microwave on high (850W) for 40 seconds.