Tag: muffins

bacon leek and cheese muffins

Bacon, leek and cheese muffins

leek and bacon muffins

Difficulty: A bit tricky

Time: 30 minutes + 30 minutes baking

Serves: 4







1 leek, trimmed
100g butter, melted
4 rashers bacon, chopped
300g Asda self-raising flour
1 tsp baking powder
1/2 tsp mustard powder
1/4 tsp paprika
2 large eggs
175ml semi-skimmed milk
150g extra mature Cheddar, grated


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I don’t always have a lot of time to make interesting things for lunch but in the summer holidays we’ve had a few opportunities to spend a bit of time and prepare something a bit different. These bacon, leek and cheese muffins I found on ASDA’s Good Living website were worth the effort and you could make it a bit easier by preparing all filling in advance and just getting your kids to help measure out the rest and mix it all together.


Pre-heat the oven to 180C / 160C Fan and prepare the baking dish
Get your toddler to lightly grease a 12 hole muffin tray.


Prepare the leek and bacon
Trim the leeks, cut into quarters lengthways then slice finely. Cook in a tbsp of butter over a low heat, stirring often, for about 5 minutes or until softened. Set aside. If your child is a bit older and you trust them they could perhaps help stir the leeks while they’re cooking.

Meanwhile, cut the bacon into small strips then add to the leeks and cook through.


Make the muffin mixture
Get your child to measure the flour into a bowl. Add the baking powder, mustard, paprika and a pinch of salt. Grate the cheese into the bowl (we didn’t bother weighing it, just added a good chunk!)


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Measure the butter then melt in a separate bowl. We normally do this in the microwave but you can do it on the hob instead.

Get your toddler to crack the eggs into a bowl or measuring jug. Lightly beat them. Add the milk and the melted butter then mix together.


Bake the muffins
Add the bacon & leeks, and egg & milk mixtures to the bowl of flour. Stir everything together until it’s nicely mixed. Don’t over mix or the muffins may be tough.

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Divide the mixture between the muffin tins.


Bake your bacon, leek and cheese muffins in the oven for 25-30 minutes or until they are nice and golden.

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Blueberry and apple muffins

Blueberry and apple muffins

Difficulty: Easy

Time: 25 minutes + 30 minutes baking

Serves: 12 muffins







125g (1 cup) plain flour
125g (1 cup) wholemeal flour
A pinch of salt
2 tsp baking powder
½ tsp bicarbonate of soda
75g (1/3 cup) soft light brown muscovado sugar, or caster sugar
1 medium eating apple, (we used a Golden Delicious)
275ml (1 cup) fat-free plain or natural yogurt
1 medium egg
250g (about 1 cup) blueberries


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This recipe for blueberry and apple muffins pinged into my inbox the other day so I thought we’d wait for a rainy afternoon to try it. It’s a wee bit different to our usual blueberry muffin recipe (our favourite is a Mary Berry special!), it’s got less sugar adding some apple instead. The original recipe used only wholemeal flour but I think that can taste a bit dry and heavy so I did half white plain flour half wholemeal instead which I think worked better (although I still prefer the less healthy Mary Berry ones). They tasted best fresh from the oven (most things do) but even after a few days a quick warm up in the microwave they were still pretty good.


Preheat the oven to 180°C/350°F

Measure the dry ingredients
Get your toddler to weigh the flour into a bowl. While they’re doing that, measure in the baking powder and bicarbonate of soda.

Measure the sugar, then add it to the bowl.

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Add the apple
Quarter the apple and remove the core. If your child is able, get them to grate it into the bowl or they can help you do it – there’s no need to peel it first. We found the large side of our grater a bit easier. Stir the apple into the flour until it’s well mixed and there are no lumps.

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Add the wet ingredients
Measure the yoghurt in a bowl or jug. We used our scales for this on the ml setting. Get your toddler to crack the egg into the yoghurt and beat it until it’s mixed well and then add it to the flour mixture.

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Add the blueberries
Add the blueberries to your flour mixture and give it a stir. You can weigh them before adding, but we tend to just throw them in and stop when we think it’s enough!

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Make the blueberry and apple muffins
Get your toddler to put a muffin case in each of the holes in the muffin tray. Divide the mixture among the cases. This part can be a bit messy and you might need to help to make sure it’s divided evenly.

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Bake the in oven for 25 -30 minutes until they are golden brown and firm to the touch. Our muffins ended up a little ‘over browned!’ as Hannah had turned our oven up to 250 while I wasn’t looking. They were still nice on the inside though. I think there’s probably a lesson for me somewhere there!

Cool the blueberry and apple muffins on a wire rack.

blueberry and apple muffins

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