These savoury brunch beauties can be made ahead of time and warmed up when you’re ready to serve. Top with lashings of butter
Prep:20 mins
makes 12
100g butter, plus extra for greasing10 rashers streaky bacon275g self-raising flour½ tsp baking powder150ml milk50ml vegetable oil1 egghandful snipped chives150g grated cheddar
STEP 1Heat oven to 200C/180C fan/gas 6 and grease a 12-hole muffin tin. In a frying pan over a medium heat, fry the bacon for 5 mins until golden. Let it cool, then chop into chunks and set asideSTEP 2In a bowl, combine the flour, baking powder and 1 tsp sea salt. Using your fingers, mix the butter into the flour mixture until it resembles breadcrumbsSTEP 3In a small bowl, whisk together the milk, oil and egg. Tip into the dry mixture, and gently mix until the flour mixture is mostly moistened (lumps will remain). Stir in the bacon, chives and cheese, then spoon the batter into the muffin tin.STEP 4Put the muffin tin in the oven and bake for 20 mins or until the tops are golden brown. Serve warm.
