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Mini Cheese and Bacon Muffins

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By Diana Earnshaw, Volunteer Contributor

Mini Cheese and Bacon Muffins from Good Housekeeping

Great for tiny people!


  • 3 smoked streaky bacon rashers, finely chopped
  • 150 g (5oz) self-raising flour
  • 50 g (2oz) mature Cheddar cheese, finely grated
  • 1 tsp mustard powder
  • 1 large egg
  • 125 ml (4fl oz) milk 


  1. Preheat oven to 180°C (160°C fan) mark 4 and line a 24-hole mini muffin tin with paper cases. Heat a frying pan over medium heat and fry the bacon until crisp and golden. Drain on some kitchen paper.
  2. In a medium bowl, mix together the flour, most of the cheese, the mustard powder and some seasoning. In a separate jug, mix together the egg, milk and cooked bacon. Add the wet ingredients to the dry bowl and mix until just combined (do not overmix or the muffins will be tough).
  3. Divide the mixture among the cases and sprinkle over the remaining cheese. Bake for 12min or until golden and springy to the touch. Serve warm or at room temperature.

Don’t forget to pack drinks, cutlery if needed, plates and serviettes – or kitchen roll!

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