Bacon Muffins

Here's something a little different.

3 oz. lean bacon or pancetta, chopped fine
12 oz. self-rising flour
2 teaspoons baking powder
1 tablespoon chopped parsley
2 eggs, beaten
4 oz. butter, melted and cooled
5 fl. oz. milk (approx.)

Sieve the flour and baking powder into a bowl and stir in the chopped parsley and bacon. Pour in the egg and melted butter, beat well, adding enough milk to form a dropping consistency. Spoon the mixture into greased muffin tins or deep patty tins and bake in a pre-heated oven at 190C (375F) for 35 to 40 minutes. Serve warm.

Comment: This recipe came out of Ideal Home and very good it is too, the result being not unlike a savoury scone which can be eaten by itself or buttered and makes a good accompaniment to (or even substitute for) a cooked breakfast. The surprising thing is that the bacon is cooked properly whilst in the middle of the muffin.

Makes 14(ish)

Source of recipe: Ideal Home via Ashley

Bacon Muffins