Cheese & Bacon Breakfast Muffins

Instructions

In a frying pan (skillet) fry bacon over a medium-high heat until light and golden stirring often, about 4 minutes. Remove to a kitchen paper covered plate. Increase heat to high, add oil and mushrooms to the frying pan and cook for 5 minutes till tender and then set aside to cool. Preheat oven to 200 degree celsius. Grease a 12 hole muffin tin (regular size) or a 6 texas size (3/4 cup) muffin tin. Sift flour, baking powder and salt and pepper into a bowl and add cheese and chives and mix together. Whisk butter, egg and milk in a jug and pour into dry ingredients, stirring gently until almost combined. Fold through the bacon and mushrooms. Spoon mixture into prepared pan. Bake for about 15 to 18 minutes for regular size muffins and about 20 to 25 for texas size.

• bacon Notes: 3 slices, rind removed and chopped
• Olive oil Notes: 1 tablespoon
• button mushrooms Notes: 400 g, finely chopped
• plain flour Notes: 1 1/2 cups
• baking powder Notes: 3 teaspoons
• salt Notes: 1/4 teaspoon, freshly ground
• black pepper Notes: 1/4 teaspoon, freshly ground
• cheese Notes: 1 cup, grated, tasty, cheddar is good
• chives Notes: 2 tablespoons, finely chopped
• butter Notes: 80 g, melted
• eggs Notes: 2, lightly whisked
• milk Notes: 2/3 cup, skim milk was used