Bacon, Cheese & Onion Spelt Muffins

Serves	12 muffins
Prep time	20 minutes
Cook time	25 minutes
Total time	45 minutes
Allergy	Egg, Milk, Wheat
Meal type	Appetizer, Bread, Breakfast, Lunch, Side Dish, Snack, Starter
Misc	Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot
Occasion	Casual Party, Christmas, Easter
Region	British
By author	Karen Burns-Booth

Bacon, Cheese & Onion Spelt Muffins - A delicious and easy to make recipe using spelt flour, which is an ancient grain. These are perfect for breakfast.

Ingredients

200g smoked bacon lardons
250g Doves Farm organic white spelt flour
1 teaspoon English mustard powder
1/4 teaspoon ground black pepper
200g grated Vintage or extra mature Cheddar cheese
12 spring onions, trimmed and sliced
250ml skimmed milk
3 tablespoons rapeseed oil
2 large free-range eggs, beaten

Note

Bacon, Cheese & Onion Spelt Muffins - A delicious and easy to make recipe using spelt flour, which is an ancient grain. These are perfect for breakfast.

Directions

Step 1	Pre-heat oven to 220C/200C Fan/400F/Gas mark 6. Liberally grease a 12 hole muffin tin.
Step 2	Dry fry the lardons in a frying pan until they are crisp. Drain them from any fat.
Step 3	Put all the dry ingredients, including the cheese, spring onions and cooked lardons, into a large mixing bowl and then add the milk, oil and beaten eggs. Mix together until just amalgamated, do not over mix.
Step 4	Spoon the mixture into the greased muffin tin, dividing the mixture equally.
Step 5	Place the muffin tin into the oven and bake for 20 to 25 minutes, or until they are well risen and golden brown.
Step 6	Gently ease the muffins out of the tin with a knife and allow to cool on a wire rack.
Step 7	Store in an airtight tin for 3 to 4 days in a cool place. Can be frozen too.