Bacon & Eggs, a classic combination. As part of a breakfast, in a sandwich and now in a muffin. I make a pancetta pie with quails eggs in the middle and everyone loves the surprise hidden away when they bite in and discover the miniature egg tucked inside. I thought it would be a great idea to do the same in a muffin so I've come up with this, not to be confused with the Bacon & Egg Mc version.
These muffins are flavoured with cheese, a little mustard and flecks of chive which also add some colour. You could swap things about and add parsley, spring onion, chilli flakes or a different cheese such as Red Leicester.
12 Quails Eggs
300g Plain Flour
1 tsp Bicarbonate of Soda
1 tsp Baking Powder
100g Grated Cheddar
Small Bunch of Chives
Salt & Pepper
6 Rashers of Bacon, cooked and chopped
60g Butter, melted and cooled
3 tbsp Vegetable Oil
1 x 284ml tub Buttermilk
Boil the Quails eggs for 5 minutes then cool and remove the shells. Put to one side while you mix the batter. In a mixing bowl combine all the dry ingredients. Put the wet ingredients in a jug and whisk to combine. Pour the contents of the jug into the bowl and gently fold everything together. Try not to over mix, it's fine if there are still a few dry bits.
Line a 12 hole muffin tin with muffin papers. Put a large teaspoon of the mixture into each then place one of the eggs on top. Cover each egg with more mixture till it is all used.
Place the muffins in the oven at 180C / 160C fan for 20-25 minutes and they are cooked through and golden.
These muffins are perfect for kids luch boxes and picnics.