Cheese Bacon Breakfast Muffins

Are mornings busy in your house? They certainly are here. I always ensure there is a good breakfast on offer as it is the most important meal of the day and today I am able to share these delicious Cheese Bacon Breakfast Muffins with you, my lovely readers.

FF Cheese Bacon Breakfast Muffins

The recipe for these Cheese Bacon Breakfast Muffins was given to me Jackie Heaton, she is known as The Baking Nanna.

These delicious muffins take under 30 minutes from start to baked. Especially good for weekend and holiday breakfast baking, or as I did today, make a batch, 5 minutes in the oven to warm through the next morning and breakfast is ready.

How easy is that!

BN Cheese Bacon Breakfast Muffins
Cheese Bacon Breakfast Muffins utterly delicious warm from the oven.

The Twitter Baking Community

I met Jackie through Twitter and she is now one half of #TwitterBakeAlong. A group baking challenge run on Twitter.

This morning, when I baked these muffins, within the hour we had people on Twitter baking these delicious breakfast treats. While everyone  had a slight variation, others were coming up with ideas for future bakes. It was honestly so much fun. We laughed, smiled, shared and most of all enjoyed the fact that these Cheese Bacon Breakfast Muffins had brought us all together.

BN Cheese Bacon Breakfast Muffins
Cheese Bacon Breakfast Muffins fast food that is good for you!

I baked these muffins without cases (I couldn’t lay my hands on any white ones – it was early!), I was confident a quick spray with Wilton cake release and my British Bakeware muffin pan would be more than up to the non stick job in hand.

By all means use muffin cases, I probably will next time, just as soon as I can find my plain white ones!

As well as eating these warm, for breakfast, they also make a great addition to packed lunches and picnics. The Baking Nanna also puts them on the top of stews and casseroles aren’t they the same thing wrappers removed, in place of dumplings.

Recipe: Makes 12 Cheese Bacon Breakfast Muffins

4 Rashers Streaky Bacon – I used unsmoked. Use whatever bacon you prefer.

300g/11oz Plain White Flour

1tsp Baking Powder

100g/4oz Sharp Cheddar – grated

2 Large Free Range Eggs

200ml Whole or Semi Skimmed Milk

3tbsp Vegetable Oil

Pinch of freshly ground black pepper

Method: Preheat the oven to 200C/180C fan, gas mark 6, 400F

Making The Muffin Batter

  • First of all cook the bacon until it is just crispy. I used a skillet on the hob but you can grill or bake the bacon. Place on a plate to cool then chop into pieces.
  • Sift the flour and baking powder into a large bowl.
  • Add the chopped bacon, grated cheese and pinch of black pepper to the flour and stir through – dry ingredients.
  • In a jug measure the milk. Add the 2 eggs and vegetable oil and stir with a fork to combine – wet ingredients.
  • Pour the wet ingredients into the dry ingredients and stir until everything just comes together.
  • Muffin batter is meant to be lumpy, if you over mix you will have tough muffins.
BN Cheese Bacon Breakfast Muffins
Lumpy batter makes the lightest muffins!

Portioning And Baking The Muffins

  • Scoop the muffin mixture into the cases/pan.
BN Cheese Bacon Breakfast Muffins
These muffins are ready for the oven.
  • Bake for 15-20 minutes until they are golden brown and firm to touch.
  • As soon as they are baked remove the muffins from the pan and place on a cooling rack.
BN Cheese Bacon Breakfast Muffins
Cheese Bacon Breakfast Muffins they smell as good as they look!

Such an easy recipe, that produces amazing muffins – you’ve got nuffin to lose!

These muffins are best eaten within 24 hours of being made. Store in an airtight container. They can be frozen for up to one month. Fully defrost and reheat before eating.

BN Cheese Bacon Breakfast Muffins
Cheese Bacon Breakfast Muffins perfect for feasting on in the morning.

Do you find mornings hectic?

Do you have a strategy for getting everyone up, feed and on their way?

If you love the idea of these Cheese Bacon Breakfast Muffins being a great way to grab breakfast on the go, take a look at these other ideas:

Cranberry Walnut Flapjacks 

BN Cranberry Walnut Flapjacks
Cranberry Walnut Flapjacks – perfect for sustained energy release.

Hot Cross Buns 

BN Hot Cross Buns
Hot Cross Buns – good to grab and go.

Cherry Bakewell Waffles

AJ Cherry Bakewell Waffles
Cherry Bakewell Waffles

I hope I’ve given you some ideas to take some of the stress out of busy mornings.

Please tag me in on Twitter/Instagram? I love to see what you are baking and making.

Sammie xx

@sammiefeasting Twitter/Instagram/Pinterest

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Tangy Lemon Potato Salad

When the sun is shining and the temperature gauge keeps going up, cool, refreshing food is what we need. So my Tangy Lemon Potato Salad is perfect, cool and refreshing with a hint of crunch. Also this is the perfect side dish to, well, just about anything! We’re having this with fish tonight.

Pinterest image with descriptive graphics

 

While my Tangy Lemon Potato Salad does have mayonnaise in the sauce, you can easily substitute a light/lower fat mayo. The mayonnaise is thinned down with the juice of a whole lemon. And it’s this zesty juice that permeates the warm potatoes so that once chilled they take on a tongue tingling tang. Also at the same time it stops the mayonnaise from becoming gloopy.

Overhead image of freshly made potato salad with lemon slices and chopped chives.
Tangy Lemon Potato Salad

If, like me you’re organised, cooking the potatoes and getting this salad made first thing in the morning, or even the night before, not only allows all the flavours to merge together, but you are also guaranteed a cold salad. Resulting in a side dish that works well with hot fish, quiche and any number of dishes including barbecues. Also it is ideal as part of a cold meal, buffet and picnic.

Close up of the pretty bowl, which has flowers around the outside rim.
Tangy Lemon Potato Salad

So I can guarantee that once you have made this Tangy Lemon Potato Salad you will want to keep making it. Especially if you take it to friends and family to share. Easy to make and perfectly portable!

Recipe : Tangy Lemon Potato Salad, serves 6 as a side dish.

1kg/2.2lb Baby New Potatoes I like Charlotte as they are available all year roundfrom most supermarkets including Waitrose and Sainsbury’s

Juice of 1 Whole Lemon

1 Lemon – for slicing

4 Heaped Tablespoons Mayonnaise

1/2tsp Sea Salt – I use Maldon, halve the quantity if using free flowing

1/2tsp Ground Black Pepper

2 Celery Sticks

3 Spring Onions

2 tbsp Chives

Making The Potato Salad

First of all, scub the potatoes to remove any dirt. Cut any larger potatoes in half so that all the potatoes are roughly the same size.

Place the potatoes in a saucepan, cover with water and bring to the boil.
Place the potatoes in a saucepan, cover with water and bring to the boil.

Simmer the potatoes until just tender, drain, return to the pan and leave with the lid on, to finish steaming for 20-30mins.

In a bowl add the juice of one lemon, mayonnaise, salt and pepper.

Stir until thoroughly combined.
Stir until thoroughly combined.

Drain the potatoes and leave to steam dry in a colander for 5 minutes.

Add the potatoes to the bowl.
Add the potatoes to the bowl.

Chop the spring onions and celery into small dice.

Add the chopped celery and spring onions to the bowl.
Add the chopped celery and spring onions to the bowl.
Give everything a gentle mix.
Give everything a gentle mix.
Snip the fresh chives over the top of your Tangy Potato Salad.
Snip the fresh chives over the top, taste and adjust the seasoning as necessary.

Finally, if you prefer you can serve the Tangy Lemon Potato Salad as it is. Although I like to jazz it up with a few, very finely sliced lemon halves. Because they are perfectly edible (although if you just want to use them for garnish that’s fine) and taste delicious. Also the sliced lemon let’s people know that there is lemon juice in the potato salad.

Salad bowl from Emilie OConnor Home Store.

Make this Tangy Lemon Potato Salad up to a day ahead. Store in a bowl wrapped in cling film and keep refrigerated. Eat within 3 days.

If you like the bowl featured in this post, it is available from Emilie OConnor  home store. It is made using bamboo fibre and comes with a fitted chopping board lid and inset salad servers. I was very fortunate to win this eco-friendly bowl in a competition on Instagram. Check out her website, as her items are practical, beautiful and kind to the environment.

If you have enjoyed this recipe for Tangy Lemon Potato Salad then you may also like these:

Lemon Garlic Roast Chicken

FF Tangy Lemon Potato Salad
Lemon Garlic Vegetable Orzo

Crunchy Homemade Coleslaw

FF Tangy Lemon Potato Salad
Crunchy Homemade Coleslaw

Lime Couscous

FF Tangy Lemon Potato Salad
Lime Couscous

Lemons give a fresh, zesty, citrus burst to any dish they are used in, whether sweet or savoury. And a particular favourite of ours, here at home is Lemon Thyme Roast Chicken followed by Lemon Ripple Ice Cream for dessert. Sharing a feast around the table as a family is an important part of our lives.

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

 

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