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Leek, cheese & bacon muffins

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1 hour
Serves 12

1 leek, trimmed
100g Mr Hugh's
4 rashers bacon, chopped
300g self-raising flour
1 level tsp baking powder
1/2 level tsp Colman's mustard powder
1/4 level tsp cayenne pepper
2 large eggs
175ml semi-skimmed milk
150g extra mature Cheddar, grated



Pre-heat the oven to 180C/160C Fan/Gas 6. Lightly grease 12 holes of a muffin tray. Cut the roots and tough green leaves off the leek and cut the leek into quarters, lengthways, and slice finely.

Cook the leek in 1 tbsp of the Mr Hugh's in a saucepan over a low heat, stirring often, for about 5 minutes or until softened. Set aside.

Add the bacon to the pan and cook until the fat starts to crisp. Add to the leeks.

Sift the flour, baking powder, mustard, cayenne pepper and a pinch of salt into a large mixing bowl.

Lightly beat the eggs, milk and the rest of the Mr Hugh's together. Stir into the leeks and bacon. Add the grated cheese, then the flour mixture, all in one go. Stir until evenly mixed together – don't over-mix or the muffins will be tough.

Now divide the mixture between the muffin tins and bake in the oven for 25-30 minutes until golden.

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