Gruyere, Tomato & Bacon Muffins© (makes 12)


Muffin Mix
  • 7oz-200g smoked bacon (no fat, chopped finely)
  • 9.7oz-275g plain flour (sifted)
  • 2.7oz-75g salted butter (melted)
  • 1 teaspoon sea salt
  • 1 teaspoon white pepper (½ teaspoon if not a pepper lover)
  • 2 medium eggs (free-range, lightly beaten)
  • 1 tablespoon baking powder
  • 8.4fl oz-250ml full fat milk
  • 4.5oz-130g gruyere cheese (grated)
  • 1 teaspoon golden caster sugar
  • 1 tablespoon fresh chives (chopped finely)
  • 2 fresh tomatoes (chopped finely- discard of the middle wet flesh and pat dry)
  • 2.8oz-80g gruyere cheese (grated)


  1. Pre-heat oven to 374˚f/190˚c regular oven or 338˚f /170˚c fan assisted oven. Grease a 12-hole loose bottom muffin tin (or use paper cases) and set to one side
  2. Start by making the crispy bacon bits. Using a large frying pan over a low/medium heat, add the bacon. Cook for 10-15 minutes (or until crispy, continually stirring so it doesn’t burn). Tip the bacon onto some kitchen paper to soak up the fat and set to one side
  3. In a large mixing bowl add the flour, baking powder, salt and pepper and combine. Mix in the sugar, cheese, bacon, chives and tomatoes and combine again before setting to one side
  4. In a separate bowl, whisk together the butter, eggs and milk. Add the mixture to the dry mix and combine well.
  5. Equally spoon into the 12 holes of the prepared tin and top with a sprinkle of gruyere cheese- lightly pressing it down. Pop into the oven for 25 minutes until the tops are starting to brown (but not too much!!). Remove from the oven and allow to cool in the tin for 10 minutes
  6. Serve warm or cold

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