A totally unhealthy but delicious muffin… Definitely calories worthwhile ingesting. Better if eaten with wine or beer, and a little side salad.
The original recipe was found on Hugh Fearnley-Whittingstall‘s column in The Guardian. As you usual, I had to do a couple of tweaks. If you are novice to muffin baking, just follow his advice. You cannot go wrong…
Red onion, cheese and bacon muffins
- 1 tsp olive oil
- 100g streaky bacon, cut into 1cm pieces
- 1 red onion, finely diced
- 250g flour
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- ¼ tsp salt
- 2 eggs
- 80g unsalted butter, melted and cooled
- 1 yogurt (the original recipe called for 200ml buttermilk)
- 1 tbsp finely chopped chives (optional)
- 150g gruyere (original recipe called for a strong cheddar)
Heat the oven to 200C/400F/gas mark 6 and line a muffin tin with 12 paper cases.
Warm the oil over a medium heat and fry the bacon in it until just crisp. Lift the bacon from the pan with a slotted spoon and drain on kitchen paper. In the same fat, sauté the onion until just softened, about five minutes, then set aside to cool.
In a large bowl, whisk together the flour, baking powder, bicarbonate of soda and salt. In a jug, whisk the eggs, butter and buttermilk, stir them into the flour mixture with a spatula until just combined, then fold in the cooled bacon, onion, chives, if using, and two-thirds of the cheese until just evenly distributed.
Spoon or scoop the mixture into the muffin tin, sprinkle on the rest of the cheese, and bake for about 18 minutes, until the tops are golden and a toothpick inserted into the centre of a muffin comes out clean.