Bacon, cheese and apples are literally three of my favorite foods so today's recipe is so me!
With Christmas just around the corner I know how stressful it can get and the last thing you need to worry about is what to eat and I can assure you that kids and not-so-small kids will love these!
When you combine salty bacon with sweet maple syrup it is already heavenly but team that up with cinnamon dusted, buttery apples, a touch of chilli and a good old sharp cheese wrapped up in warm, comforting muffin and you have an amazing combination that is oh-so-hard to resist! Perfect for brunch, lunch or as a snack and I must confess I like to cut mine in half and eat mine with butter, oh so naughty but what the heck, Christmas comes but once a year!
Never over-mix your batter as this creates "tough" muffins, always GENTLY mix your batter to ensure fluffy muffins every time
Use a strong flavored cheese in these muffins if you want the cheesy flavor to shine through - a sharp cheddar or good quality tasty cheese works well
Adding a little vinegar to the milk is a quick way to create "buttermilk". Buttermilk ensures a lovely crumb and texture to your muffins
YOU WILL NEED
1 tablespoon vinegar
1 cup milk
1 cup bacon chopped (use rashers rather than ready chopped pieces, the flavor is better)
1-2 tablespoons oil (I use Rice Bran oil)
2 tablespoons maple syrup
1 apple peeled and chopped (I used a Fuji apple)
1 tablespoon butter
2 cups self-raising flour
1⁄4 cup sugar
3⁄4 teaspoon salt
1 teaspoon chilli flakes
1+1/4 cup cheddar cheese (tasty or sharp varieties are better)
1⁄3 cup oil
2 eggs lightly beaten
Preheat oven to 180°C/375°F and grease or line with paper pans a 12-hole muffin pan.
In a cup or small bowl add the vinegar to the milk and set aside.
In a medium non-stick pan, turn on your heat to medium and add oil, allowing it to get hot.
Add the bacon and fry-off until starting to brown. Once the browning process has started add the maple syrup and continue to cook until slightly browned but do not allow to burn. Toss as needed to prevent the maple syrup from burning and once cooked, empty into a bowl and set aside.
Using the same pan, again over medium heat, add the chopped apple and butter and allow the apple to soften slightly and then add to the bowl with the cooked bacon and allow to cool slightly.
In a large mixing bowl, add the self-raising flour, sugar, baking powder, and salt and stir to combine.
Add the cheese and stir to combine evenly.
Add the cooled cooked bacon and apple and stir to combine evenly.
Add the milk, eggs and oil and GENTLY stir to combine the mixture. Do not over-mix.
Evenly spoon your batter into your prepared muffin tins.
Bake for 15-20 minutes or until lightly browned and firm to the touch.
MAKES 12 MUFFINS