A couple of weeks ago, I posted my Cheese and Herb muffin recipe which has received wonderful feedback. So, thank you!
I just want to share a tweaked up version of these muffins which is extra yummy. It includes less flour but more bacon and baked in a cupcake tin rather than a muffin tin.
Cheese and Bacon Herb “Cupcakes”
2 cups of self raising flour
75g butter – room temperature
1/2 cup of diced bacon
1 cup milk
1 cup grated tasty cheese
1/4 cup grated parmesan cheese
3 teaspoons dry mixed herbs – or finely chopped fresh herbs like basil or parsley if you have them
Preheat oven to 200c (180c fan forced)
Place flour into a large bowl and rub butter into the flour
Stir through the herbs, tasty and parmesan cheese
Add the eggs, bacon and milk and mix through with a fork
Scoop into greased tin (12 cupcake sized tin is perfect)
Cook for approximately 15 minutes.
Serve warm with some butter.