Whip up these delicious muffins in the afternoon and enjoy them for breakfast the next day or as a tasty snack throughout the week. They’re absolutely packed with flavour thanks to the bacon, chives and two different types of cheese! The recipe has been around for years and uses the classic 70s ingredient of creamy mushroom soup to bring an extra hit of flavour and keep the muffins lovely and moist. You can warm them in the microwave and spread over a little butter or enjoy them at room temperature for an easy and scrumptious snack.
- 6 bacon rashers
- 2 cups (250g) plain flour
- 1 1/2 tablespoons white sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 teaspoons garlic powder
- 1 tablespoon dried chives
- 1/3 cup grated Parmesan cheese
- 125g grated sharp Cheddar cheese
- 1 egg, whisked
- 1/2 cup milk
- 1/2 cup tinned creamy mushroom soup
- 1/2 cup vegetable oil
1. Place bacon in a large, deep frypan. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 200C. Lightly grease a muffin tray.
2. In a large mixing bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, parmesan cheese, cheddar cheese and crumbled bacon.
Combine the egg, milk, cream of mushroom soup and vegetable oil. Mix into the dry ingredients then stir together just to moisten.
3. Spoon the batter into the prepared muffin trayand bake at 200 degrees C for 20 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
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