Cinnamon Posted August 26, 2007 Share Posted August 26, 2007 Martin,I found this in the paper today & thought of you EGG & BACON BREAKFAST MUFFINS Pre heat oven to 180/350/4 Grill 10 rashers of streaky bacon & cut into 1cm pieces Peel a small onion & chop finely. Sieve 340g SR Flour & rub together with 100g chopped butter,leaving the mixture a little rough. Stir in 2tsp mustard powder & a pinch of Maldon salt,the onion & 1 lightly beaten egg. Mix well. Add the bacon & divide equally between 10 muffin cases in a mufin tin. Make a deep well in each muffin AND CRACK A QUAILS EGG INTO EACH ONE Pull the muffin mix over the egg so it is nearly covered & add 1cm of butter on top. Bake for 15-20 mins,checking regularly. When golden remove immediatley & cool on a wire rack Quote Link to comment Share on other sites More sharing options...
Lesley Posted August 27, 2007 Share Posted August 27, 2007 Mmmmmm - they sound interesting! I wonder just what they mean by 1cm of butter though? Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted August 27, 2007 Author Share Posted August 27, 2007 I found that odd too. Its a Tana Ramsey recipe - maybe living with Gordon has addled her brain? Quote Link to comment Share on other sites More sharing options...
kannie Posted August 27, 2007 Share Posted August 27, 2007 Don't they have 'sticks' of butter in America? Maybe you cut a measure off one of those Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted August 27, 2007 Author Share Posted August 27, 2007 I think I would just use a little bit - a "pinch" size maybe... Quote Link to comment Share on other sites More sharing options...
Martin B Posted August 27, 2007 Share Posted August 27, 2007 Thanks Sarah, I will have a go! Sounds v.nice! Quote Link to comment Share on other sites More sharing options...
