Wasabi Pea & Bacon Muffins (makes 12) ©


  • 6 Rashes Thick-Cut Smoked Back Bacon (fat removed)
  • 4 tablespoons Mayonnaise
  • 1 teaspoon Lemon Juice
  • 8 tablespoons Wasabi Peas (blitzed in a mini blender)
  • 1 teaspoon Soy Sauce
  • 1 teaspoon French Mustard
  • 2 teaspoons Wasabi Paste
  • 1 teaspoon White Wine Vinegar
  • Salt & Black Pepper
  • 4 tablespoons Semi-Skimmed Milk
  • 8.8oz-250g Self Raising Flour
  • 7oz-200g Unsalted Butter (room temp)
  • 3 Medium Eggs (free-range)


  1. Pre-heat oven to 374˚f/190˚c conventional 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 dicing the bacon into small pieces and frying in a frying pan until fully cooked. Remove from the heat, drain any excess fat and set to one side
  3. In a large mixing bowl, beat together the baking margarine and the eggs- don’t worry about the unappealing texture. Follow by adding the salt, pepper mayonnaise, ground wasabi peas, soy sauce, mustard, wasabi paste, vinegar, milk and lemon juice and combine again
  4. Sift in the flour and combine until it is fully incorporated
  5. Finally, add the bacon bits and combine one last time so that they are distributed evenly
  6. Spoon the mixture equally into the pre-prepared tin or muffin cases. Pop into the oven for 35 minutes
  7. Remove from the oven and enjoy hot or cold. Store in an airtight container. Can be enjoyed on their own or as a side to a meal e.g soup, chilli etc

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