Tomato and Bacon Muffins Recipe
- 2 Tesco Finest smoked bacon medallions, finely chopped
- 1/2 tsp oil
- 125g self-raising wholemeal flour
- 1 tsp baking powder
- 1 egg
- 50g butter spread
- 100ml milk
- 3 cherry tomatoes, halved
- 30g Cheddar, grated (optional)
- 50g sugarsnaps, to serve
- 50g carrots, cut into sticks, to serve
- Preheat the oven to gas 6, 200°C, fan 180°C. Line a muffin tin with 6 paper cases. Fry the bacon in the oil for 5 mins; cool. Mix with the self-raising wholemeal flour and baking powder.
- Whisk the egg, butter spread and milk together, then mix into the dry ingredients. Divide between the muffin cases. Top each with a halved cherry tomato and 5g grated Cheddar (optional).
- Bake for 18 mins or until golden, then remove and cool. Once cool, the muffins can be frozen if required (see below.
- Pack 2 muffins per lunchbox with the sugarsnaps and carrot sticks.
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