Savoury Cheese & Bacon Muffins

School lunchbox classic, grown-up version.

Why you should cook this

The lunchbox muffin that actually holds together. Cheddar, crispy bacon, spring onion, a fold of self-raising and a hot oven. Twenty minutes from bowl to bench. The kind of muffin you can make at 8.30 on a Tuesday morning when school lunch has not been thought about and the four-year-old is still in a dressing gown asking philosophical questions about toast.

Don’t overmix. Lumps are fine. Folding the wet into the dry until it just comes together is the whole skill. Use a tasty cheese with a sharp edge (Mainland or a properly aged cheddar from the deli counter), bacon you’ve already cooked crispy on a baking-paper-lined tray (always cook bacon on baking paper, your future self will thank you), and the white parts of the spring onions. Bake at 200 fan, hot oven, no apologies. Top each muffin with extra cheese before they go in. Eat warm.

What to drink with it

A long black, a Bloody Mary, or a Saint-Germain Spritz at brunch. Soup at lunch. Either works.

Notes from the kitchen

Don’t overmix. Lumps in the batter are fine. Overmixed muffins are tough. Hot oven. 200°C minimum, the heat gives them the dome.

The recipe

Savoury Cheese & Bacon Muffins

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Prep Time 15 minutes mins

Cook Time 22 minutes mins

Total Time 37 minutes mins

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: Australian

Ingredients Method

Ingredients

  

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• 300 g self-raising flour
• 1 tsp baking powder
• 1 tsp salt
• 1/2 tsp ground black pepper
• 200 g tasty cheese, grated
• 200 g streaky bacon, cooked and chopped
• 3 spring onions, finely sliced
• 2 eggs
• 300 mL milk
• 100 mL vegetable oil
• 1 tsp dijon mustard

Method

 

1. Preheat oven to 200°C fan. Line a 12-hole muffin tin.
2. Whisk flour, baking powder, salt and pepper in a large bowl. Stir in 150g cheese, the bacon and spring onions.
3. In another bowl, whisk eggs, milk, oil and mustard.
4. Pour wet into dry. Fold gently with a spatula until just combined — lumps are fine.
5. Spoon into muffin holes. Top with remaining cheese.
6. Bake 20-22 minutes until golden and a skewer comes out clean.
7. Cool 5 minutes in the tin, then transfer to a rack.

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