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Tomato and bacon muffins recipe

By: Admin
Region: Others
Dish:Vegetarian - Breakfast/Tiffins/Snacks


-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.

- To defrost the baked goods, carefully loosen the tin foil and Clingfilm packaging. Leave them at room temperature for several hours until fully thawed. If you prefer to serve the baked goods warm, place them on a baking sheet and heat in a moderate oven for approximately 10 minutes.


Tip: For a snack you could add a pack of pineapple fingers.

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