Cheese and bacon muffins

Busy week-end ahead around here! The Baltimore Wooden Boats festival is on, as is the Fastnet Corona Short Film festival in Schull, and then there is the plant sale event in   Inish Beg

And best of all the sun has been shining steadily since Sunday!!!!

I am baking sweet and savory goods for the event at Inish Beg, and these are just out of the oven:

Cheese and bacon muffins

It’s from a Hugh Fearnley-Whittingstall (from now onwards HFW)  recipe, with a couple of changes as I am completely unable to follow a recipe as it is…

1 tsp olive oil
100g smoked streaky bacon
1 red onion
1 tsp balsamic vinegar***

250g  flour

2 1/2 tsp baking powder

1 tsp bicarbonate of soda

2 eggs

80g  butter

200 gr yoghurt – full fat

150g mature cheddar

Preheat the oven : 200C˚

Prepare 18 muffin cups either by greasing and sprinkling with flour or lining with paper cups

Cut the bacon in thin strips, about 1 cm and fry in one teaspoon of oil until crispy. Remove with a slotted spoon, leaving the oil and rendered fat in the saucepan.

Slice the red onion very thinly and sweat in the leftover fat on a  low heat. After one minute or two add a teaspoon of balsamic vinegar and cook for a further 5 minutes. It’s perfectly all right to slightly brown the onions – as long as they’re not charred…

Melt the butter and let cool a little.

Grate the cheese.

In a bowl mix the flour with baking powder and bread soda, add the grated cheese.

Make a well in the center and break in the two eggs, add the yoghurt and melted butter and stir, incorporating the flour without over mixing, then add the onions and bacon, mix just enough to distribute evenly in the dough and fill the muffin cups – I use an ice-cream scoop, medium sized, and got 18 out of the mix (the original recipe said 12, but I reckon the cups were bigger)

The muffin mix - leave the lumps alone!

Bake for 18 minutes but this depends on the size – regular size (probably 1 1/2 scoop) will take 20-25 minutes.

I’ve tried one still hot – really good, will add some chill the next time!

*** NOTE ON BALSAMIC VINEGAR

When I came to Ireland 17 years ago it was hard to find, now even Lidl sells it…  but the real thing is not in every supermarket. Look at the ingredients – and it is true in this case, the more expensive are much better and go a long way. Most cheap balsamic are not aged at all, and full of caramel and additives, read the label before buying  and check this website by clicking on it P.D.O. Traditional Balsamic Vinegar of Modena P.D.O.

 

 

Some variations:

Greek Salad muffins:

instead of the onion bacon mix I have chopped 100 gr of sun dried tomatoes in oil, 100 gr of feta cheese and a few black olives

Herbs and cheese:

omit bacon, onions and replace with 1 cup of mixed chopped herbs: parsley, coriander, chives and a spoon or two of basil pesto

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This entry was posted in baking, party food, savoury muffins, snack. Bookmark the permalink.

5 Responses to Cheese and bacon muffins

  1. villapina says:

    Ciao Pive, I’ll see you and your divine cookies at Inis Beg on Sunday. I, can’t wait to taste one! Chao Pino

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