I wanted to make a special effort with breakfast today - for no particular reason, other than I fancied a change from cereal. Plus I thought it might encourage my non breakie eating hubby to start eating it. I'd seen this recipe in Brunch (Something for the Weekend) by Simon Rimmer and Tim Lovejoy and thought it might hit the spot. To save time, I baked them on friday night and then just reheated them in the oven this morning. The result was lovely - salty, but sweet at the same time. I just wish I had chance to make a special effort every day of the week - mind you, it probably wouldn't be too good for my waistline.
1 TBSP Oil
75g Bacon Lardons
25g Bran (I used Mornflake Oatbran sprinkles)
100g Self Raising Flour
100g Wholemeal Flour
2 TSP Baking Powder
1 TSP Ground Cinnamon
Zest 1 Lemon
4 TBSP Honey
Step 1: Fry Bacon in oil and set aside to cool when cooked
Step 2: Soak bran with milk and set aside
Step 3: Preheat oven to 200c
Step 4: Sieve together flours, baking powder, Cinnamon, lemon
Step 5: Melt butter and honey together in saucepan, take off heat and beat in yogurt, egg and bran soaked in milk. Add to dry ingredients and also add bacon. Stir to combine and spoon into 6 large muffin cases.
Step 6: Bake for 20-25 minutes until golden brown