4 rashers of short cut bacon, finely chopped
1 leek, finely chopped
2 cups SR Flour
1 teaspoon baking powder
2 tablespoons castor sugar
¼ cup tasty cheddar cheese
½ cup milk
½ cup Wellyboot Extra Virgin Olive Oil
¼ cup Sour lite cream
1tbls Wellyboot Extra Virgin Olive Oil
Preheat oven to 200 degrees. Lightly grease 12 capacity mini muffin pan. Heat oil in frying pan over medium heat. Add bacon and leek. Cook till leek starts to caramelise and bacon goes crispy. Drain on paper towel, allow to cool. Sift flour and baking powder into bowl. Stir in sugar, cheese and bacon mixture. Whisk milk, oil, sour cream, eggs in a bowl then add to dry ingredients. Use a large metal spoon to combine. Spoon mixture evenly into muffin tins. Bake 8 to 10 minutes until cooked. Stand for 5 minutes in pan then place on rack. Repeat with remaining mixture.
Serves: Approx 24
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