Ingredients:
1 x pack of West Peak Meats shoulder bacon, cut into pieces
4 x baby leeks, chopped
1 handful of broccoli, finely chopped
2.5 cups flour
1 tsp. baking powder
1 tsp. salt
2 tsps. Brown sugar
½ cup melted margarine
2 cups of milk
2 eggs
½ cup white cheddar, grated
½ cup medium fat hard cheese, grated
½ tsp dried herbs
½ tsp mustard powder
Method:
Pre-heat the oven to 180ºC and line a 12-hole muffin pan with muffin cases.
In a large pan, fry the bacon until golden brown. Add the leeks and cook until softened. Stir in the broccoli and cook for 1 – 2 minutes until slightly tender. Remove from heat and set aside.
In a large bowl, combine the flour, baking powder, salt and sugar. In a separate bowl, whisk the margarine, milk and eggs until combined. Pour the wet ingredients into the dry ingredients and mix until combined – do not overmix.
Gently fold in the bacon-broccoli mixture, herbs, mustard powder and cheeses.
Fill the muffin cases ¾ full with batter.
Bake for 20-30 minutes or until golden brown and a skewer inserted in the center comes out clean.
Allow to cool for 5 minutes in the pan before transferring to a wire rack to cool completely.
Enjoy warm or at room temperature!