Bacon and Herb Muffins

*I know*  It has been ages.....

Here is a recipe for some savoury-type muffins.  You could really put anything in them but these were nice, warm with a spread of butter on them.  Mmmm....  I had no fresh herbs so used dried instead and no Parmesan here either.  I used English Tasty Cheddar.  Okey dokey?

*Taken from Women's Weekly 'COOK' published 2006, pg 509*

Ingredients

6 Bacon rashes (420g), rind removed, chopped finely

3 cups (450g) SR Flour

60g butter, chopped coarsely

1 tbs coarsely chopped fresh basil

2 tbs coarsely chopped fresh chives

2 tsp coarsely chopped fresh oregano

3/4 cup (60g) finely grated Parmesan 

2 eggs

1 cup (250ml) milk

Method

Preheat oven to moderately hot (200C/180C fan-forced).  Grease 12-hole muffin pan.

Cook bacon in heated lightly oiled small frying pan, stirring until crisp.  Drain on absorbent paper; cool 10 minutes.

Sift flour into large bowl; rub in butter.  Stir in bacon, herbs and cheese, then combined eggs and milk.

Spoon mixture into holes.  Bake, uncovered 20 minutes.  (I cooked for 30 mins).  Turn onto wire rack to cool.

Makes 12