For the muffins
- 4 rashers streaky bacon, finely chopped
- 225g self-raising flour
- Salt & freshly ground black pepper
- 100g mature Cheddar cheese, grated
- 1 egg, beaten
- 240ml milk
- 1 tbsp soured cream
- 1 tsp English mustard
For the filling
- 1 tbsp olive oil
- 2-3 red onions, finely sliced
- 2 tsp brown sugar
- 2 tsp balsamic vinegar
- 150g cream cheese
- Preheat the oven to 180°C/Gas 4. Fry the bacon until crisp and golden, then drain well.
- Sift the flour into a large bowl, then stir in the seasoning, cheese and fried bacon.
- In a separate bowl, mix together the egg, milk, soured cream and mustard. Add to the flour mixture, stirring until just combined.
- Spoon the muffin mixture into the tin, position the lid and lock into place. Bake for 18-20 minutes or until a skewer inserted through the vents comes out clean. Don’t worry if the mixture overflows through the vents during cooking this is normal.
- Leave to cool, then scrape away the residue, unlock the lid and lift off. Remove the muffins from the tin.
- To make the filling, heat the oil in a heavy-based frying or saut pan, and cook the onions over a gentle heat for 15-20 minutes.
- Stir in the sugar and vinegar and cook for 5-10 minutes more, stirring occasionally until softened and caramelised. Fill the centres of the muffin bases with the onions.
- Spread cream cheese over the onions and top with the muffin lids. Serve warm or cold.
Tip: these savoury filled muffins are best eaten on the day they are made. To get ahead, the muffins and onions can be prepared a day in advance and kept in airtight tubs in the fridge, then assembled before serving.
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