Cheese, bacon and spring onion muffins

Signed by: Edd Kimber

Prep work



A great idea for a lazy brunch

You can’t beat a lazy Sunday, serving a simple brunch to some of your favourite friends, and the cooking needn’t be difficult or time consuming. These muffins can be whipped up in minutes and even better you can add almost anything to the batter, open your fridge and see what you have. You can change the cheese, add some chopped up peppers or maybe even spice them up with jalapeños, it really is up to you!


  • 150 g cubed pancetta or lardons
  • 200 g plain flour
  • 1 tsp fine salt
  • 2 tsp baking powder
  • 100 ml vegetable oil
  • 1 large egg
  • 200 ml whole or semi-skimmed milk
  • 125 g grated cheddar cheese
  • 5 spring onions, finely sliced
  • A few sprigs of rosemary

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.

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.

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.

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.

The muffins are at their best on the day of baking but can be served up to days after baking.


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