I told you a few weeks ago that I had been keeping a secret. Next week, we’re adding a new member to our little family! He’s an 8-week old Shiba Inu pup and I cannot wait to finally meet him! Here’s a little sneak peek of our little man:
I’m a bit nervous about having to solely care for another living, breathing thing. I have been known to kill plants quite quickly. I think my husband is hoping it will be good practice for a potential tiny human in the future. (Yikes!).
But through all the planning of what toys to buy, which collar he needs and where is the closest dog-friendly pub (VERY important!), I still need my baking time to just relax. With all this dog talk, all I could think about was bacon. I know it’s weird but just go with it okay?
Every once in a while I have to put my sweet tooth on hold (This means: I feel guilty). It’s not very often but I do enjoy the occasional break from all things sugary and rich (No I don’t but I feel guilty). What better way to break the sugar rush than with a savory bake? (Did someone say bacon?) These muffins are phenomenal. I don’t say that lightly. Packed full of bacon and scallions and rippled with creamy cheddar cheese, they’re a perfect companion to any breakfast or lunch. Or even better, a great midnight snack. You will definitely find me sneaking one of these late night to satisfy that naughty salt craving. Don’t forget the butter!
Bacon, Cheddar & Scallion Muffins
Makes 12
8 rashers of streaky bacon
60g or 1/4 cup butter
2 tablespoon fresh scallions, finely cut
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cracked pepper
3 teaspoons sugar
2 eggs
1 cup milk
1 cup cheddar cheese, grated
Preheat oven to 350°F, grease or line your muffin tin with papers.
Fry the bacon until it is well cooked and slightly crispy, set aside to cool. Meanwhile, melt the butter and set aside to cool slightly.
Put the dry ingredients in a large bowl and fluff up slightly with a fork. Make a well in the centre of the bowl.
Place egg and milk in a small bowl and whisk. Pour the egg and milk mix and the butter into the well in your dry mix and combine using a wooden spoon.
Add the cheese, scallions and bacon and mix with a spoon so that it is distributed evenly.
Place even scoops of mixture in your muffin tins (you can top with a little extra grated cheese if you like extra cheesiness!) and bake for 10-15 minutes, or until the tops are golden and a skewer can be removed cleanly.
Remove from the oven and cool on a wire rack. I really enjoy these muffins still slightly warm from the oven with a slathering of salty butter! Yum! Happy brunching!
Ohmahgersh! Soooo making these!
Please do! But be warned: they are addicting! Let me know how they turn out! x
I love savoury muffins! I would splash some tabasco on the top of these bad boys!
Hi Milli! I think you definitely have the right idea! Let me know if you try them! Thanks for stopping by! x
I love baking savory muffins! I haven’t made any in awhile though. I think I need to change that. These sound too good to pass up. They are irresistible!