Bacon, cheese & jalapeño muffins
Ready in 30 minutes
75g butter, melted
250g self-raising flour
1⁄2 chicken stock cube
2 spring onions, finely chopped
4 pieces of jalapeño pepper, drained and chopped
75g fresh spinach, chopped
150g Cheddar cheese, grated
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.