Heat the oil in a frying pan and fry the bacon until the fat begins to run. Add the onion and gently cook for 10 mins.
Set aside to cool.
Heat the oven to 170/gas 5 and line a 12 hole muffin tin with paper cases.
Melt the butter in a saucepan. Sieve the flour and baking powder into a bowl, add a pinch of salt and make a well in the centre.
Put the yogurt in a measuring jug and mix in enough milk to bring to 225ml. Add to the flour and the melted butter, eggs, yogurt mix and parmesan, mixing swiftly with a large metal spoon to create a rough batter.
Fold in the bacon, onion and chedder, spoon into the cases and sprinkle with parmesan.
Bake for 25-30 mins or until risen and well browned. Leave in the tin for 5 mins, then transfer to a cooling rack.
Originally Submitted
4/7/2010
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