Home > Food > Life > TMC Family Recipe Of The Week: Bacon & Egg Muffins

salted butter 25g, melted, plus extra for the tin
smoked streaky bacon 6 rashers, diced
mature cheddar 100g, grated
plain flour 150g
baking powder 1 tsp
bicarbonate of soda ¼ tsp
chives 1 small bunch, finely snipped whole milk 125ml
natural yogurt 100g
egg 1 medium
quail’s eggs 6


Heat the oven to 180C/fan 160C/gas 4. Butter 6 holes of a large muffin tin. Put the bacon in a cold frying pan and cook gently for 5-10 minutes or until golden and crisp. Tip out onto kitchen paper.

Mix together the cheddar, flour, baking powder, bicarb and chives in a large bowl, and season.

Whisk together the melted butter, milk, yogurt and egg in a bowl. Add the bacon to the wet ingredients, then mix into the dry, until just combined. Divide slightly less than 1/2 the batter between each muffin tin hole, making a dent in the middle (we used the underside of a tablespoon measurer). Carefully crack a quail’s egg into each, then cover with the rest of the batter (add spoonfuls around the egg, with the last on top).

Bake the muffins for 15-20 minutes or until golden brown. Cool for 5 minutes in the tin, then carefully turn out onto a wire rack to cool for another 5 minutes before serving.

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