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These savory muffins bring together the winning combination of smoked leek and bacon, creating a delicious muffin perfect for a brunch, packed lunch, or an afternoon snack.
Heat oven to250 degrees C
Heat a small frypan over a medium heat. Add the oil and when hot add the bacon and leeks. Season with salt and pepper and cook until the fat has rendered from the bacon and the leeks are soft. Reserve to cool.
Place the dry ingredients into a large bowl. Add in the cheese and gently combine. now add the cooled bacon and leek mix. Make a well in the centre of the bowl and add the milk, using a knife gently bring the mix together.
Place some baking paper onto the baking tray and divide the mix into 6. Sprinkle over the extra cheese. Place into the oven and reduce the heat to 180dc and bake for 15 minutes or until golden and hollow when tapped on the bottom of the scone.
Brett likes to serve them hot
Ingredients
Directions
Heat oven to250 degrees C
Heat a small frypan over a medium heat. Add the oil and when hot add the bacon and leeks. Season with salt and pepper and cook until the fat has rendered from the bacon and the leeks are soft. Reserve to cool.
Place the dry ingredients into a large bowl. Add in the cheese and gently combine. now add the cooled bacon and leek mix. Make a well in the centre of the bowl and add the milk, using a knife gently bring the mix together.
Place some baking paper onto the baking tray and divide the mix into 6. Sprinkle over the extra cheese. Place into the oven and reduce the heat to 180dc and bake for 15 minutes or until golden and hollow when tapped on the bottom of the scone.
Brett likes to serve them hot
