Cheese, Red Pepper and Bacon flavoured muffins
These are great for breakfast or even for kids to take to school in their lunch boxes as a healthy snack.

40 mins

Makes 12 muffins
You will need:
spray oil
2 medium free-range eggs, beaten
150ml whole milk
2 garlic cloves, crushed
100 g salted butter, cold and grated
225 g mature cheddar cheese, grated
3 tsp Herby Hog Smoky Bacon flavoured Seasoning
2 spring onions, roughly chopped
2 red peppers de-seeded and chopped into small pieces
350 g self-raising flour

Preparation
- Preheat the oven to 180°C/355°F
- Grease a 12-hole muffin tin with the oil and set aside
- Put the beaten eggs into a mixing bowl and add the milk, garlic and butter and mix well.
- Add 150g of the grated cheese, spring onion, chopped peppers and 2 tsps of the seasoning and mix together.
- Add the flour to the wet mixture and stir to a stodgy consistency.
- Fill each of the muffin holes with the mix to just below the top of the tray.
- Sprinkle the remaining cheese equally across the 12 muffins and then sprinkle on the last tsp of seasoning over the top.
- Bake in the centre of the oven for 20-25 minutes or until golden brown.
- Cool the muffins for 15 minutes in the muffin tin and then turn out on to a wire rack to completely cool.
- Store in an airtight container in the fridge for up to 3 days.