In my head, bacon, brie and cranberry is inextricably linked with Christmas festivities. While it is true, it normally comes in a sandwich or maybe even a pie, I wanted to make something a bit more transportable and with a lower potential of creating a sticky mess with little fingers. These muffins work both hot and cold so can be eaten fresh from the oven or even once cooled on the way home from school or while waiting to see the man in the red suit. I bet the aforementioned man would also appreciate one to help him on his long journey on Christmas Eve!
I have never been particularly fond of the smell of meat cooking. This is probably because I am a vegetarian. Early in our marriage, I banished my husband from my presence as he smelt of chicken. Moreover, while working in East London, I used to get off the tube and there was a greasy spoon which served bacon butties every morning and seemed to do very good trade. I remember having to hold my breath as I walked past as I really couldn’t stand the smell of bacon cooking.
Anyway, fast-forward 6 years and I am now at the stage where I can cook meat for the kids and Simon. I frequently cook bacon and I don’t even have to hold my breath now! This may not seem like a big thing, but for me it really is! I was determined that I wasn’t going to insist my children be vegetarian; it is their choice just as it was mine.
Makes 12 large muffins or 15 slightly smaller muffins.
- 250g self raising flour
- 1tsp baking powder
- 5 rashers of bacon, cut into small pieces and cooked
- 1tsp dried mixed herbs
- 3 eggs
- 100ml milk
- 90g grated cheddar (50 for inside muffins and 40 for sprinkling)
- 100g brie, chopped into small pieces
- 3tbsp cranberry sauce
- Preheat the oven to 170°c fan and put the muffin cases in a muffin tray.
- Mix the flour, baking powder, herbs and seasoning in a large bowl.
- Make a well in the centre of the flour bowl and add the eggs and milk and cranberry sauce.
- Mix to form a smooth batter.
- Add the bacon, brie and 50g of the cheddar and mix well.
- Divide the mixture between the cases and sprinkle the remaining cheddar on the top.
- Place in the oven for 20-25 minutes until the muffins feel firm to the touch and are golden. These can be enjoyed both warm and cold.
Every time we make these, they are gobbled up quickly. I think that because it is a muffin and looks like a cake, the children feel that they are getting a treat when in fact it isn’t a sugar loaded snack! I would love to hear from you if you make these.