A delightful twist on breakfast muffins, combining savory bacon, cheese, and herbs for a perfect morning treat.
Preheat your oven to 200°C (400°F) and grease a 12-hole muffin tin.
Greasing the tin ensures the muffins come out easily after baking.
Cook the smoked bacon in a frying pan over medium heat until crispy, then set aside on a paper towel to drain.
Cooking the bacon until crispy enhances its flavor and texture in the muffins.
In the same pan, sauté the button mushrooms until tender, then let them cool.
Cooling the mushrooms prevents them from cooking the batter prematurely.
In a mixing bowl, combine the plain flour, baking powder, salt, and ground black pepper.
Sifting the dry ingredients ensures a smooth batter.
Stir in the grated cheddar cheese and chopped fresh chives.
Mixing the cheese and herbs evenly distributes their flavor.
In another bowl, whisk together the unsalted butter, large eggs, and whole milk.
Whisking thoroughly ensures a uniform mixture.
Pour the wet ingredients into the dry ingredients and gently mix until just combined.
Overmixing can make the muffins dense, so mix until just combined.
Fold in the cooked bacon and mushrooms.
Folding gently prevents breaking the bacon and mushrooms into small pieces.
Spoon the batter evenly into the prepared muffin tin.
Filling each cup evenly ensures uniform baking.
Bake in the preheated oven for 15-18 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Checking with a toothpick ensures the muffins are fully baked.
Let the muffins cool slightly before serving warm.
Serving warm enhances the flavor and texture of the muffins.
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