Red Onion, Cheddar And Bacon Muffins Recipe

Name: Red Onion, Cheddar And Bacon Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon oil; 100 g streaky bacon, cut into 1 cm pieces; 1 red onion, finely diced; 250 g wholemeal self-rising flour; 2 teaspoons baking powder; 1/2 teaspoon bicarbonate of soda; 1/4 teaspoon salt; 2 eggs; 80 g unsalted butter, melted and cooled; 200 ml buttermilk; 1 tablespoon finely chopped chives (optional); 150 g strong cheddar cheese, grated

Servings: persons

1 teaspoon oil
100 g streaky bacon, cut into 1 cm pieces
1 red onion, finely diced
250 g wholemeal self-rising flour
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1/4 teaspoon salt
2 eggs
80 g unsalted butter, melted and cooled
200 ml buttermilk
1 tablespoon finely chopped chives (optional)
150 g strong cheddar cheese, grated

1
Heat the oven to 200C/400F/gas mark 6 and line a muffin tin with 12 paper cases.
2
Warm the oil over a medium heat and fry the bacon in it until just crisp.
3
Lift the bacon from the pan with a slotted spoon and drain on kitchen paper.
4
In the same fat, saute the onion until just softened, about 5 minutes, then set aside to cool.
5
In a large bowl whisk together the flour, baking powder, bicarbonate of soda and salt.
6
In a jug whisk the eggs, butter and buttermilk.
7
Stir them into the flour mixture with a spatula until just combined then fold in the cooled bacon, onion, chives (if using) and two-thirds of the cheese until just evenly distributed.
8
Spoon or scoop the mixture into the muffin tin, sprinkle on the rest of the cheese and bake for about 18 minutes until the tops are golden and a toothpick inserted into the centre of a muffin comes out clean.

1110

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 teaspoon oil, 100 g streaky bacon, cut into 1 cm pieces, 1 red onion, finely diced, 250 g wholemeal self-rising flour, and more.

Yes, Red Onion, Cheddar And Bacon Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Red Onion, Cheddar And Bacon Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions