Cheese and bacon muffins, a lunchbox favourite

cheese and bacon muffins

Cheese and bacon muffins that the kids love.

These savoury cheese and bacon muffins are a real hit with Aidan and Sarah and they are so quick to make and are a really handy lunch. I usually make a big batch because they freeze well. I find them great for sending with them to the childminders mid-week or if I’m in a rush at the weekend. They are divine served warm with a big dollop of butter on top. 

Cheese and Bacon Muffins Ingredients:

  • 250g of self raising flour
  • 150g of grated cheddar cheese
  • 3 rashers
  • 100ml of natural yogurt
  • 100ml of milk
  • 2 eggs


  • Pre-heat the oven to 200 C
  • Grill the rashers and chop (allow to cool)
  • Mix the dry ingredients (flour, cheese and bacon)
  • In a separate bowl beat the two eggs, mix in the yogurt and milk. Then add to the dry ingredients
  • Grease a muffin tin (you should get six large muffins or ten small ones)
  • Bake for 15 minutes or until the tops are golden

Finally, enjoy these really yummy cheese and bacon muffins. They make a great accompainment to soup too. Try them with this tomato soup I regularly make.

If you’re looking for more savoury muffin recipes check out Hugh Fearnley Whittingstall’s recipes. I just love his stuff.




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