Bacon, thyme & potato muffins difficulty ** #113

Makes 12
Preparing time: 20 minutes 
Cooking time: 15-20 minutes 

  • 400 g waxy potatoes, peeled and diced
  • 100 g smoked streaky bacon, finely chopped
  • 275 g self-raising flour 
  • 2 teaspoons baking powder 
  • 1 tablespoon chopped thyme, plus extra springs for scattering 
  • 175 ml milk 
  • 5 tablespoons olive oil 
  • 1 egg
  • salt and pepper 

  1. Cook the potatoes in a saucepan of salted boiling water for 5-6 minutes until softened 
  2. Drain and leave to cool 
  3. Heat a dry frying pan and fry the bacon until golden and crisp 
  4. Leave to cool 
  5. Mix together the flour, baking powder, chopped thyme and a little salt and pepper in a bowl 
  6. Stir in the potatoes and bacon 
  7. Beat together the milk, oil and egg in a jug 
  8. Add to the dry ingredients and stir together using a large metal spoon until just combined 
  9. Divide the mixture evenly between paper muffin cases arranged in a 12-hole muffin tray 
  10. Sprinkle with a little salt and scatter with thyme 
  11. Bake in a preheated oven, 220 C(425 F),Gas Mark 7, 15-20 minutes until risen and golden 
  12. Transfer to a wire rack to cool 
  13. Serve warm or cold, scattered with extra thyme sprigs.
  14. Enjoy! :-)

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