This year I wanted a special Christmas Breakfast. Usually we are so busy sorting the dinner, opening the presents and guzzling something bubbly that Christmas Breakfast is usually a bit of tea and toast. These muffins can be made in advance and are super tasty, therefore no need to scrimp on any indulgence at breakfast time this Christmas.
Ingredients For Christmas Breakfast muffins
7 rashers of bacon
100g mature cheddar cheese
220g self raising flour (sifted)
1/2 tsp baking powder
2 medium eggs
200ml whole milk
30ml olive oil
12 muffin cases and a muffin tray
Preheat oven to 200oC
1) In a large frying pan fry your bacon. Once cooked (not too crispy) remove from heat and pop on some kitchen roll to drain away a little fat. In the same frying pan chuck in your spinach and continually toss for no longer than 2 mins. As it begins to wilt, remove from the heat and place on more kitchen roll to drain away the excess liquid.
2) While this is cooling, grate your cheese. Once the bacon and spinach is cool enough to touch, cut them into small, bite sized pieces and set aside with the cheese.
3) In a large bowl pop in the flour, salt and baking powder. Set aside. In a jug or small bowl whisk together the eggs, milk and oil. Pour half the milk mixture into the flour mixture and fold together. Once incorporated, fold in the remaining half.
4) Keeping a small handful of the cheese and bacon to the side, throw in the bacon, spinach and cheese. And fold in until it is all evenly dispersed.
5) Now fill the muffin cases until nearly full with the batter and top with a little extra cheese and bacon. Pop on the middle shelf of the preheated oven for 20-22 mins. They are done when they begin to brown lightly on top and a skewer inserted comes out clean. Leave to cool in the bakeware and turn out onto a wire rack to cool completely. OR eat a little warm….YYUUUMMMMM.