I love muffins whatever flavour they may be – but I love these savoury muffins, still warm from the oven and served with a touch of sour cream. Make them large for breakfast or mini sized for brunch.
1 onion, finely sliced
2 rashers bacon, finely sliced
1 medium sized potato, grated
200g self raising flour
100g grated cheese
1 teaspoon baking powder
In a pan, cook off the onion and bacon until onion has softened and bacon has coloured. Mix in the grated potato, season with freshly grated salt and pepper and then set aside to cool.
Sift the flour and baking powder into a bowl, add the cooled onion/bacon/potato mix and stir well. Add the grated cheese and mix again – using a fork helps you separate any clumps that form.
Beat the egg and milk in a small bowl, then add to the dry ingredients. Stir it through until it’s just mixed – you don’t want to overwork the mix or it will toughen.
Grease and flour your muffin tins and spoon in the mix, just below the level of the rim.
Cook in a preheated moderate oven 180°C/350°F for about 15-20 minutes depending on the size you’ve made.
Turn out onto a wire rack.
Serve them warm with a side dish of sour cream.