Cheese & Bacon Breakfast Muffins

Ingredients

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

Directions

1. 1

   In a frying pan (skillet) fry bacon over a medium-high heat until light and golden stirring often, about 4 minutes.

2. 2

   Remove to a kitchen paper covered plate.

3. 3

   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.

4. 4

   Preheat oven to 200 degree celsius.

5. 5

   Grease a 12 hole muffin tin (regular size) or a 6 texas size (3/4 cup) muffin tin.

6. 6

   Sift flour, baking powder and salt and pepper into a bowl and add cheese and chives and mix together.

7. 7

   Whisk butter, egg and milk in a jug and pour into dry ingredients, stirring gently until almost combined.

8. 8

   Fold through the bacon and mushrooms.

9. 9

   Spoon mixture into prepared pan.

10. 10

    Bake for about 15 to 18 minutes for regular size muffins and about 20 to 25 for texas size.