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Cheese-and-bacon granola muffins

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Cheese-and-bacon granola muffins

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Cheese-and-bacon granola muffins

By Abigail Donnelly

Serves Makes 12

Difficulty Easy

Prep Time 25 minutes

Cooking Time 20 minutes

Ingredients

200 g streaky bacon, chopped
100 g rolled oats
sea salt and freshly ground black pepper, to taste
1 T maple syrup
125 g Woolworths Royal Ashton cheese, grated, plus extra for sprinkling
125 g mature Cheddar, grated, plus extra for sprinkling
125 g Gouda, grated, plus extra for sprinkling
280 g flour
1 T baking powder
1 T English mustard powder
2 free-range eggs, beaten
3⁄4 cup milk, plus more if necessary

Method

Preheat the oven to 220°C.

Fry the bacon until crispy, then remove from the pan. Toast the oats in the bacon fat for a few minutes, season, then return the bacon to the pan and fold through the maple syrup. Set aside to cool.

Mix the cheese and dry ingredients. Mix the wet ingredients, then combine the wet and dry ingredients to make a sticky dough. Add more milk if necessary.

Grease a 12-hole muffin pan and spoon the mixture into the moulds until three- quarters full. Sprinkle with more cheese. Bake for 12–15 minutes.

Sprinkle over the bacon granola halfway through baking.

Cook's note: I grew up on this recipe and I still love it! The bacon granola is my special twist, but the muffins are just as good without it.