Easy Squeezy Cheese, Leek and Bacon Muffins
Cheesy, savoury, and oh-so-satisfying—these Easy Squeezy Cheese, Leek and Bacon Muffins are packed with flavour and perfect for any time of day. With a generous squeeze of Primula Original, crispy bacon, and melty Cheddar in every bite, they’re ideal for picnics, lunch boxes, or a tasty snack on the go. Best served warm with an extra cheesy squeeze!
- Prep: 20 mins Cook: 20 mins
- Makes 12 large or 18 small muffins
What You Need
- 140g Primula Original Cheese
- ½ leek, finely chopped
- I rasher bacon, finely chopped
- 275g self-raising flour
- 1 teaspoon baking powder
- Pinch salt
- 50g Cheddar cheese, grated
- 50ml olive oil
- 1 large egg
- 250ml milk
How You Do It
Preheat the oven to 200°C/180°C Fan/Gas 6 and line a muffin tin with 12 large or 18 small muffin cases.
In a frying pan, cook the chopped leek and bacon until just golden. Set aside to cool.
In a large bowl, combine the flour, baking powder and salt. Stir in the cooled leeks and bacon, followed by half of the grated Cheddar.
In a jug, whisk together the oil, egg and milk. Squeeze in 50g of Primula Original and mix well.
Pour the wet ingredients into the dry mix and gently combine using a fork—don’t overmix.
Divide the batter between the muffin cases and top with the remaining grated cheese.
Bake for 18–20 minutes, or until risen and golden. Cool slightly on a wire rack.
Serve warm with an extra squeeze of Primula Original Cheese for that gooey cheesy finish.
