Calories 351 per portion
Fat 22g (11g sat) per portion

These fluffy muffins from 2007, flavoured with bacon and chives and served with a tomato butter, are perfect for elevenses when you fancy a savoury fix.

Ingredients

• Rindless streaky bacon rashers 175g (6oz), chopped
• Fine cornmeal 110g (4oz)
• Plain flour 175g (6oz)
• Baking powder 1 tbsp
• Finely snipped chives 3 tbsp
• Butter 150g (5oz)
• Eggs 2, beaten
• Milk 225ml (8fl oz)
• Sun-dried tomatoes 40g (1½oz), finely chopped

Instructions

1. In a dry frying pan, gently fry the bacon until lightly browned and crisp. Leave to cool.
2. Preheat the oven to 220°C/200°fan/Gas 7. Line a muffin tray with muffin cases.
3. Sift the cornmeal, flour and baking powder into a mixing bowl, mix in 2 tablespoons of chives and the bacon, then make a well in the centre.
4. Melt 75g (3oz) of the butter, mix with the eggs and milk, then pour into the flour. Mix gently, then spoon into the muffin cases and bake for 15–20 minutes until well risen, lightly browned and springy to touch.
5. Meanwhile, blend the remaining butter with the tomatoes and the remaining chives. Serve with the warm muffins.

Cook’s tips. Unlike other bakes, muffins need only the minimum of mixing to get a light fluffy texture. Too much stirring and they will be heavy.