Cheese Bacon and Asparagus Muffins


Cheese Bacon and Asparagus Muffins
These savoury muffins are best when eaten piping hot with a dollop or two of butter. They also go very well as a side to a salad meal.
Recipe type: Muffins
Serves: 12
Prep time: 
Cook time: 
Total time: 
  • 12 asparagus spears
  • 400 g self raising flour
  • 200 g cheddar cheese, cubed
  • 125 g butter
  • 1 small bunch chives, snipped into very small pieces
  • 100 g bacon, pan fried, diced small
  • ⅔ cup milk
  • ½ cup plain yoghurt
  • 1 teaspoon prepared English mustard
  • 2 eggs
  • salt & freshly ground black pepper
  1. Preheat the oven to 200°C. Line a 12 hole muffin tin with paper cases.
  2. Cut the asparagus stems into small pieces, about 1cm in length, leaving the tips a little longer and blanch in boiling water for a couple of minutes. Drain and refresh under cold running water, separating the tips from the pieces of stem.
  3. In a large bowl, mix the flour with the cheese. Melt the butter and pour into a jug. Add the chives, milk, yoghurt, mustard and eggs. Mix well until combined and season generously with salt & pepper.
  4. Gently fold the wet ingredients into the flour & cheese, and stir through the bacon pieces and asparagus stems. Be careful not to over mix and stop as soon as the mixture is combined.
  5. Spoon the mixture evenly between the muffin cases and push an asparagus tip into the middle of each.
  6. Bake in the oven from 25-30 minutes until golden.

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