Читать книгу Christmas with Good Housekeeping - Good Housekeeping - Страница 25

Mini Bacon and Cheese Muffins

You can also make these in a full-size muffin tin for a more substantial snack.

Makes 24 canapés

Hands-on time: 15 minutes

Cooking time: about 18 minutes

3 smoked streaky bacon rashers, finely chopped

150g (5oz) self-raising flour

50g (2oz) mature Cheddar cheese, finely grated

1 tsp English mustard powder

1 large egg

125ml (4fl oz) milk

Per canapé 44 cals, 2g protein, 2g fat (1g saturates), 5g carbs (0g total sugars), 0g fibre

1. Preheat the oven to 180°C (160°C fan) mark 4 and line a 24-hole mini muffin tin with paper cases. Heat a frying pan over medium heat and fry the bacon for 5–6 minutes until crisp and golden. Drain on some kitchen paper.

2. In a medium bowl, mix together the flour, most of the cheese, the mustard powder and some salt and pepper. In a separate jug, mix together the egg, milk and cooked bacon. Add the wet ingredients to the dry ones and mix until just combined (do not overmix or the muffins will be tough).

3. Divide the mixture among the cases and sprinkle over the remaining cheese. Bake for 12 minutes or until golden and springy to the touch. Allow to cool for 5 minutes in the tin, then transfer to a wire rack. Serve warm or at room temperature.

GET AHEAD

Make the recipe up to 3 hours ahead. Leave at room temperature until ready to serve.