Gorgonzola and Smoked Bacon Muffins
Gorgonzola and Smoked Bacon Muffins

Gorgonzola and Smoked Bacon Muffins

  • Prep time:

  • Cook time:

  • Total time:

  • Portion/Yield:

    Makes 15 small two bite muffins or 6 - 8 large muffins
  • Difficulty:

    Easy

The warm aroma of melting cheese mixed with smoky bacon is enough to make anyone salivate. These muffins are easy and quick to make and is ideal for a special breakfast or serves as finger food at a drinks party. They also make a delicious lunch box alternative to ordinary sandwiches.

The polenta gives these muffins a slightly crunchy and light texture. Sometimes I change the flavours and use ingredients that are in the fridge. Try chopped semi-dried tomatoes and goats cheese or Kalamata olives and Feta cheese for a alternative option.

I am a great believer that cooks should use their own initiative to adjust recipes and experiment with different flavours. However I have made the classic mistake with this particular recipe in the past where I have tried to add too many alternative ingredients and made the muffins too greasy or heavy. Feel free to experiment but do remember that less is more. It’s easy to over complicate flavours and it can ruin your dish completely. Bear in mind that if you exchange the cheese use a cheese with a similar texture as it could make the muffins too wet if the cheese is too runny.

Ingredients & Method

  • 175g plain flour
  • 75g polenta
  • 1tsp baking powder
  • 1tsp chopped mixed soft herbs (such as chives, parsley and basil)
  • 100g cooked and chilled smoked back bacon, chopped into small pieces
  • 100g Gorgonzola cheese, diced
  • Sea salt and freshly cracked black pepper
  • 50g melted butter
  • 150ml full fat milk
  • 1 whole egg
  • smoked paprika for dusting

Preheat the oven to 200°C and grease the chosen muffin moulds, I used a flexible rubber mould with each hole measuring 5cm wide x 3cm high or you could use standard size muffin tins.

Weigh the flour, polenta, baking powder, bacon, herbs, crumbed cheese and a mall pinch of salt and a grinding of black pepper in to a mixing bowl.

Melt the butter; add the milk and the egg whisk vigorously. Add the egg mixture to the flour, stir to mix, do not over work the mix, the secret for light muffins is do not to mix it too much. Work light and fast.

Spoon the mixture in to the prepared moulds, fill them to the top as they do not rise much. Bake the muffins 25minutes for the small muffins and 35 minutes for the large muffins. Once the muffins are cooked, remove the tray from the oven and dust it lightly with smoked paprika. Turn the muffins out on to a cooking rack and let them cool slightly before serving.

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