Previous Page

Cheese, bacon and spring onion muffins

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.

Start cooking

Details

10

Ingredients

5

Steps

Time

45'

Prep

0'

Cooking

45'

Total

You can change the cheese, add some chopped up peppers or maybe even spice them up with jalapeños, it really is up to you!.

Ingredients

  • 150 gcubed pancetta or lardons
  • 200 gplain flour
  • 1 tspfine salt
  • 2 tspbaking powder
  • 100 mlvegetable oil
  • 1large egg
  • 200 mlwhole or semi-skimmed milk
  • 125 ggrated cheddar cheese
  • 5spring onions, finely sliced
  • A few sprigs ofrosemary
Make it now
  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

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

OUR MOST ADORED DISHES

Share the joy with these tried and tested recipes for taste temptation. Beloved by home chefs, you’ll enjoy the satisfied smiles on your diners’ faces almost as much as the flavours.

Open lasagne with roasted vegetables and herbed ricotta

Replacing the cooked tomato sauce with cherry tomatoes and not cooking the lasagne in the oven makes...

  • 30' Prep work
  • 20' Cooking

Chocolate tapenade crostini

Tapenade is a Provençal olive paste, which traditionally includes capers and anchovies. In this recipe...

  • 10' Prep work
  • 0' Cooking

Mini courgette quiche

Quiches are savoury pies made with shortcrust pastry with an egg, milk or cream based filling, which...

  • 60' Prep work
  • 0' Cooking

MAKING IS A JOURNEY
YOURS STARTS HERE

  • Recipes for any
    event or mood

  • Make the most of your
    appliance with exclusive recipes

  • Get inspired

Register

STAY UP TO DATE

Join our newsletter for delightful dining inspiration, helpful hacks and enticing KitchenAid offers.

SIGN UP
Privacy*

Cheese, bacon and spring onion muffins

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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

My Wishlist

You must be logged in to use your wishlist.

Enter your account

Please select another product

Compare

Compare products

You can't buy more than 3 products. Please remove one product before adding another.