Bacon, cheese & jalapeño muffins

1 Preheat the oven to 180 ̊C/160 ̊C fan/gas 5 and line a muffin tin with 12 muffin cases. Grill the bacon until just crisp and chop. Measure the milk into a large jug, add the butter and eggs and whisk until smooth. Place the flour in a large bowl and crumble the stock cube over. Add the bacon and the remaining ingredients and stir to combine.

2 Add the liquid mixture to the flour mixture and briefly combine – a few lumps and bumps make the muffins nicer. Spoon the mixture into the prepared muffin cases and bake for 15 20 minutes until firm and risen. Allow to cool for 5 minutes before serving with a knob of butter.