Cheese and bacon muffins

Preparation

Peel and finely chop the onions. Lightly beat the eggs. Finely chop the smoked streaky bacon. Grate the Parmesan cheese. Cut the mature Cheddar into small cubes.

Method

1. 1 Heat the oil in a frying pan and fry the bacon until the fat begins to run.
2. 2 Add the onion and gently cook for 10 minutes. Set aside to cool.
3. 3 Heat the oven to 190°C/ 375°F/gas 5 (170°C for fan ovens) and line a 12-hole muffin tin with paper cases.
4. 4 Melt the butter in a saucepan.
5. 5 Sieve the flour and baking powder into a bowl, add a pinch of salt and make a well in the centre.
6. 6 Put the yogurt in a measuring jug and mix in enough milk to bring it to 225ml.
7. 7 Add to the flour the melted butter, eggs, yogurt mix and 25g of the Parmesan, mixing swiftly with a large metal spoon to create a rough batter.
8. 8 Fold in the bacon, onion and Cheddar, spoon into the cases and sprinkle with the remaining Parmesan.
9. 9 Bake for 25-30 minutes or until risen and well browned.
10. 10 Leave in the tin for 5 minutes, then transfer to a cooling rack. Eat while still warm.