Cheese, bacon and spring onion muffins
To make the muffins preheat the KitchenAid Twelix Oven to 170°C on the "Forced Air" setting and place 6 large paper liner into a muffin tin.
Ingredients
- 150 gcubed pancetta or lardons
- 200 gplain flour
- 1 tspfine salt
- 2 tspbaking powder
- 100 mlvegetable oil
- 1large egg
- 200 mlwhole or semi-skimmed milk
- 125 ggrated cheddar cheese
- 5spring onions, finely sliced
- A few sprigs ofrosemary
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Step 1
To make the muffins preheat the KitchenAid Twelix Oven to 170°C on the "Forced Air" setting and place 6 large paper liner into a muffin tin.
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Step 2
To make the muffin batter first cook the pancetta or lardons over medium heat in a non-stick frying pan until crisp and brown. Tip the bacon onto a plate lined with kitchen paper and set aside to cool. Place the flour, salt and baking powder into the bowl of the KitchenAid Artisan Stand Mixer, fitted with the whisk attachment and mix together for a few minutes or until combined.
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Step 3
In a separate bowl whisk together the oil, egg and milk, then add the bacon, cheese and spring onions, briefly mixing together. Pour this mixture into the bowl of the mixer and mix together on a slow speed until just fully combined. Only use a slow speed as if you mix the batter too fast or for too long the muffins will be tough.
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Step 4
Divide the batter between the prepared muffin cases and top with a few sprigs of rosemary then bake in the preheated oven for about 25 minutes or until risen and golden brown. Allow to cool for a few minutes before transferring to a wire rack to cool completely.
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Step 5
The muffins are at their best on the day of baking but can be served up to days after baking.
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Edd Kimber
Edd is a professional baker, food writer and TV personality. After winning the original series of the hot BBC show ‘The Great British Bake Off’ in 2010, he has jumped at the chance of following his passion for Baking.
Step 1
To make the muffins preheat the KitchenAid Twelix Oven to 170°C on the "Forced Air" setting and place 6 large paper liner into a muffin tin.
Step 2
To make the muffin batter first cook the pancetta or lardons over medium heat in a non-stick frying pan until crisp and brown. Tip the bacon onto a plate lined with kitchen paper and set aside to cool. Place the flour, salt and baking powder into the bowl of the KitchenAid Artisan Stand Mixer, fitted with the whisk attachment and mix together for a few minutes or until combined.
Step 3
In a separate bowl whisk together the oil, egg and milk, then add the bacon, cheese and spring onions, briefly mixing together. Pour this mixture into the bowl of the mixer and mix together on a slow speed until just fully combined. Only use a slow speed as if you mix the batter too fast or for too long the muffins will be tough.
Step 4
Divide the batter between the prepared muffin cases and top with a few sprigs of rosemary then bake in the preheated oven for about 25 minutes or until risen and golden brown. Allow to cool for a few minutes before transferring to a wire rack to cool completely.
Step 5
The muffins are at their best on the day of baking but can be served up to days after baking.