Tomato and Bacon Muffins Recipe

Description

• 2 Tesco Finest smoked bacon medallions, finely chopped
• 1/2 tsp oil
• 125g self-raising wholemeal flour
• 1 tsp baking powder
• 1 egg
• 50g butter spread
• 100ml milk
• 3 cherry tomatoes, halved
• 30g Cheddar, grated (optional)
• 50g sugarsnaps, to serve
• 50g carrots, cut into sticks, to serve

1. Preheat the oven to gas 6, 200°C, fan 180°C. Line a muffin tin with 6 paper cases. Fry the bacon in the oil for 5 mins; cool. Mix with the self-raising wholemeal flour and baking powder.
2. Whisk the egg, butter spread and milk together, then mix into the dry ingredients. Divide between the muffin cases. Top each with a halved cherry tomato and 5g grated Cheddar (optional).
3. Bake for 18 mins or until golden, then remove and cool. Once cool, the muffins can be frozen if required (see below.
4. Pack 2 muffins per lunchbox with the sugarsnaps and carrot sticks.