Bacon and Cheddar Muffins

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These Bacon and Cheddar Muffins are great for breakfast or with soup and salad.  The texture of the muffin is really light and crumbly just like a sweet breakfast muffin. I think it is fun to make them into mini-loaves like this, although you can of course just make the regular shaped ones.  These are a version of a recipe from FoodGawker – a great compilation recipe site that sources from 1000s of blogs – from the blog Shop.Cook.Make.  Try them this weekend they are super easy to make!
What you'll need
1 cup Whole Wheat Flour
2 ½ tsp Baking Powder
3 Eggs
½ cup Warm Milk
3 tbsp Extra Virgin Olive Oil (or other healthy oil)
160g Cheddar
140 Bacon (weighted raw)
Makes 6
  1. Preheat the oven to 180°C.
  2. Chop the bacon into small pieces and remove excess fat, then fry till crisp. 
  3. Add the Flour and Baking Powder to a mixer and whisk with the warm milk, oil, and eggs until well incorporated.
  4. Fold in half the Cheese and all the Bacon.
  5. Pour into your cases and sprinkle with remaining Cheese.
  6. Bake for 30-35 mins.