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Cheese and bacon muffins

MAKES 12 MUFFINS

These great savoury muffins are just crying out to be packed up and taken on a picnic. I often use a mixture of leftover delicious farmhouse cheeses in these, which ensures they’re slightly different every time I make them.

150g (5oz) streaky bacon rashers

225g (8oz) plain flour

2 tsp baking powder

1 tbsp caster sugar

1 tsp sea salt

pinch of freshly ground black pepper

125g (4½oz) cheese, grated (I like a mixture of Cheddar, Gruyère and Parmesan)

1 egg

75g (3oz) butter, melted

225ml (8fl oz) milk

1 tsp Dijon mustard

1. Preheat the oven to 190°C (375°F), Gas mark 5. Line a 12-cup muffin tray with 12 paper cases.

2. Cook the bacon rashers in a frying pan over a medium heat until golden and crisp on both sides. Chop into pieces 1cm (½in) in size.

3. Sift the flour and the baking powder into a bowl. Add the sugar, salt and pepper, then mix in the grated cheese and crisp bacon pieces. Whisk the egg in another bowl and mix in the melted butter, the milk and the mustard. Make a well in the centre of the dry ingredients and stir in the wet ingredients until combined.

4. Divide the mixture among the 12 paper cases and bake in the oven for 20–25 minutes until golden and a skewer comes out clean from the centre of a muffin. Transfer to a wire rack to cool.