These muffins are the ones you bake when you’ve thrown the diet out the window, the rain is pouring down and you want a warm hearty snack.

I use Doves Farm Gluten Free White Flour Blend and Self Raising Flour Blend, but you can use most flours as long as you keep the correct volume of raising agent for a self-raising flour. I have made the recipe with normal white flour, as well as wholegrain spelt flour and they have both turned out really well.

Ingredients

1 Pack (240g) Bacon, roughly cubed – I like streaky, but you could use back bacon or ham

3-5 Spring onions, roughly chopped

300g Self Raising Flour

75g Flour

1 tsp Bicarbonate of Soda

Pinch of Salt

Freshly ground black pepper

1 heaped tsp whole grain mustard

125g strong cheese like vintage cheddar, grated

125g butter, melted and cooled

2 eggs

250ml milk

Method

Sautee the bacon until just turning crispy, and then add the spring onions to lightly cook. Leave to one side to cool

Set the oven to 210°C. Line a 12 whole muffin tray with muffin cases or butter.

Sift together the flours, bicarb, salt and pepper to taste. Add the cheese, bacon, spring onions and mustard and mix well.

Lightly beat the eggs and milk together and add together with the butter to the dry mix. Mix quickly

Bake for 20min at 210 or if using a fan assisted oven 10min at 210 and then 10min at 180.

Serve hot.