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Bacon and tomato muffins recipe

Bacon and tomato muffins recipe

30 ratings

This savoury bake is the best way to use up any bacon and tomatoes in your fridge. Make these vegetarian by replacing the bacon with sweetcorn! See method

  • Makes 12
  • 10 mins to prepare and 25 mins to cook
  • 269 calories / serving


  • 100ml sunflower or vegetable oil, plus 1 tbsp for greasing
  • 250g self-raising flour
  • 1 tsp baking powder
  • 150g grated cheese
  • 2 eggs, beaten
  • 250ml semi-skimmed milk (or whole milk)
  • 200g cherry tomatoes, halved
  • 200g smoked bacon, cut into small pieces and fried until crispy
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • Fat

    18g 25%
  • Saturates

    5g 27%
  • Sugars

    2g 2%
  • Salt

    1g 17%

of the reference intake
Carbohydrate 16.7g Protein 10.1g Fibre 1g


1.Preheat the oven to gas 6, 200˚C, fan 180˚C.

2. Brush the inside of a 12-hole muffin tin well with 1 tbsp oil.

3. Mix the flour, baking powder and cheese in a bowl.

4. Mix all the wet ingredients in a bowl or jug and stir until well mixed.

5. Pour the wet mixture into the dry and mix until totally combined. Don't overmix, but do check that there’s no flour pockets left.

6. Stir in the cherry tomatoes and bacon.

7. Scoop into the 12 muffin holes and bake for 20-25 mins or until golden brown.

See more Baking recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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