Bacon Leek and Cheese Mini Muffins

Ingredients

• 1 tablespoon olive oil
• 4 short-cut bacon rashers, finely chopped*
• 1 leek, halved, washed, dried, finely chopped
• 2 cups self-raising flour
• 1 teaspoon baking powder
• 2 tablespoons caster sugar
• 1/4 cup coarsely grated cheddar cheese
• 1/2 cup milk
• 1/2 cup extra light olive oil
• 1/4 cup light sour cream
• 2 eggs

Method

1. Preheat oven to 200°C. Lightly grease a 12 x 1 1/2-tablespoon (30ml) capacity mini muffin pan.
2. Heat oil in a frying pan over medium heat. Add bacon and leek. Cook, stirring, for 6 minutes or until leek is soft and bacon is crisp. Drain. Allow to cool.
3. Sift flour and baking powder into a bowl. Stir in sugar, cheese and bacon mixture. Whisk milk, oil, sour cream, eggs and pepper in a jug. Add to dry ingredients. Use a metal spoon to combine.
4. Spoon mixture into muffin holes to almost fill them. Bake for 8 to 10 minutes or until a skewer inserted into the centre of a muffin comes out clean. Stand for 5 minutes in pan before turning onto a wire rack. Repeat with remaining mixture. Serve warm or at room temperature.

Notes

• 
  Hint: You can make these muffins in a 12 x 1/3-cup capacity muffin pan. Bake them at 200°C for 12 to 15 minutes. Makes 12. * You can use salami