Edam, bacon and sun-dried tomato muffins recipe

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  • Nut-free
makes: 10
Skill: easy
Cost: cheap
Prep: 10 min
Cooking: 30 min
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  • These Edam cheese muffins with bacon and sun-dried tomatoes are great for hampers, picnics and kids’ lunchboxes. Delicious warm or cold.


    • 100g (3½oz) smoked back bacon rashers
    • 275g (10oz) plain flour
    • 15ml (1tbsp) baking powder
    • 5ml (1tsp) caster sugar
    • 5ml (1tsp) salt
    • 125g (4oz) Edam cheese, grated
    • 75g (2¾oz) sun-dried tomatoes, chopped
    • 30ml (2tbsp) freshly snipped chives
    • 2 eggs
    • 200ml (7floz) semi- skimmed milk
    • 75g (2¾oz) butter, melted


    • Preheat the oven to 375ºF (190ºC, gas mark 5).

    • Line a muffin tin with 10 paper muffin cases.

    • Grill the bacon until crispy and chop into pieces.

    • In a large bowl, sift flour and baking powder together.

    • Stir the sugar, salt, bacon, sun-dried tomatoes, chives and three quarters of the cheese into the flour mixture and mix well.

    • In another bowl, beat together the eggs, milk and melted butter and pour over the dry ingredients. Stir until just combined – the batter should be lumpy, but with no dry pockets of flour.

    • Fill the muffin cases with the mixture and sprinkle the tops with the reserved Edam.

    • Bake for 20-25 mins until risen and firm. Delicious eaten warm or cold.

    Top tip for making Edam, bacon and sun-dried tomato muffins

    For a change, use cooked diced ham instead of bacon. These muffins are best eaten the day they're made, but you can also store them in an airtight container for 2-3 days in the fridge.

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