Bacon and Cheese Mini Muffins
Bacon and Cheese Mini Muffins are a wonderful picnic snack or a savoury treat when visiting friends for drinks and nibbles. I take a plate of them to my Ladies’ Days at my golf club for the half way house and everyone loves them. Especially nice for those with a more savoury tooth than a sweet one.
Ingredients
- 2 x cartons of pancetta or cubed bacon
- 225g self raising flour
- 115g margarine
- teaspoon of baking powder
- teaspoon of hot English mustard powder
- 2 x large tablespoons of grated Parmesan cheese
- Small handful of grated cheddar
- 1/2 tub Crispy Salad Onions
- 1 tub of sour cream
Add the pancetta to a frying pan until cripsy.
While the pancetta is frying add the flour, margarine, baking powder, mustard powder, onion crispies, Parmesan cheese and cheddar cheese to the mixer.
When the pancetta is crispy, drain it onto some kitchen paper. Be careful. The oil will be HOT!
Once the dry ingredients have mixed thoroughly, add the drained pancetta and sour cream and mix.
When the mixture is completely mixed, add it to muffin cases or put a spoonful on a flat baking tray. The mixture will raise, so don’t fill your cases too full. About 2/3 full is right.
Add a small amount of grated cheese to the top of each one and put in a fan oven at 150 degrees centigrade for about 20 minutes.
When they are golden brown, remove and cool on a baking tray.
