Bacon and cheese (and corn!) are pretty much faultless. So I decided to chuck them into a muffin. Now, bacon cupcakes have been around, and while the sweet-salty combination of maple and bacon (sometimes even chocolate and bacon, I believe?) is good, I’ve decided to take the full-out savoury route here. These are hearty, savoury, kind of indulgent (they are oh so calorific); but they are good. Smokey bacon, melty cheddar and the occasional burst of corn (all flavoured with a hint of thyme!), plus they’re super easy to throw together! I love them despite them making my heart jump and my waist expand, and it just so happens that they’re the perfect thing for K today!
So K’s going on the Dunwich Dynamo later tonight, and I whipped these up for him to take along (also with a stash of high-calorie chocolate chip cookies, and homemade fruit and nut protein bars). It’s the kind of high carb, portable snack you’d need on a 200km cycle (I know right. 200km? How on earth???) and since he burns calories like a furnace, he’s going to need serious refuel. But, if you’re not going on a 200km ride (most of us aren’t), fear not for these are still perfect for a quick breakfast or tea treat. Just try to limit yourself to one (I’ve already failed).
The basic muffin recipe is adapted from Ruhlman’s ratios, omitting the sugar. If bacon, cheese or corn ain’t your thing (or if you don’t eat them), feel free to swop in ingredients. I’ve done these with jalapenos and cheese, as well as sun dried tomatoes. Basically the add-ons just need to total about 2 to 2.5 (loose) cups. Try not to jam in too much or the muffin might fall apart. The method is simply adding the wet ingredients to the dry ingredients, folding until the batter just comes together, adding the add-on ingredients and a little more folding. Don’t over-fold or the muffins might come out tough (we want them tender!), but make sure there are no pockets of flour. Muffin batter should be slightly lumpy:)
Bacon, Cheddar and Corn muffins
- 225g plain flour
- 1/2 tsp salt
- 10g baking powder
- 75g melted butter
- 225g milk
- 2 eggs
- 115g (about 1 loose cup) chopped bacon
- 90g (about 1 loose cup) grated cheddar
- 50g sweet corn (frozen is fine, just defrost before use)
- 1 tsp dried thyme
1. Preheat the oven to 180°C. Line a muffin tray with paper cases or grease well.
2. Combine dry ingredients (A) together.
3. Combine wet ingredients (B) together.
4. Add (B) into (A), and fold gently until just combined
5. Add in ingredients (C) (hold back some cheddar for sprinkling on top) and fold a few more times, just to make sure all the ingredients are evenly distributed.
6. Fill each muffin cup until 3/4 full. Sprinkle with remaining cheddar!
7. Bake for 20-25 mins until tops are golden brown.
So savoury muffins used to baffle me. But they don’t any more, and I’ve embraced them with wide open arms (and a hungry stomach). Make these for the non-sweet-toothed (salty-toothed just sounds weird, oops) and watch them disappear!
(PS. cheering you on from the kitchen, K. Move those cycling legs! x)