I find muffins rather therapeutic as they are so easy to make and relatively fuss-free. Just 30 minutes of work, and you'll get a satisfying, piping-hot treat. For this batch, I overbaked the muffins by a little. You can tell from the relatively dry crust. So, follow the timing as stated in the recipe below. I made the mistake of leaving them in the oven for 5 minutes longer! Somehow, I don't have the natural talent of figuring whether my baked goods are cooked! But I've learnt that the key to good muffins is to not over-mix the batter. Therefore, though the top was slightly dry, the centre still had a soft texture due to the large air pockets in the muffins!
Bacon & Cheese Muffins
4-6 bacon rashes, chopped
1 cup of shredded cheddar cheese (you can add more if you like cheese)
Basic Muffin Mix:
2 cups all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
1/4 teaspoon salt
1 cup buttermilk
80g butter, melted
- Preheat oven to 200*C. Grease 12-hole muffin pan
- Cook bacon in heated medium frying pan until browned slightly. Drain on kitchen towel, set aside and cool.
- Make basic muffin mix : Sift flour, baking powder, salt into a bowl. Combine sugar, melted butter, egg and buttermilk. Pour the liquid mixture into the dry ingredients and stir gently
- Add the bacon and cheese into the muffin mix. Mix gently to combine. Do not over-mix, the batter should be lumpy.
-Divide mixture among the holes. (I usually fill the mixture all the way to the brim)
- Bake in oven for 20 minutes. Stick a skewer in the centre of the muffin, if it comes out clean, muffin is ready. Stand muffins 5 minutes before turning top-side up onto wire rack. Serve muffins warm.