by bakery consultant Wayne Caddy

Delicious served warm or cold, these savoury muffins are perfect for mid-morning sales (see pgs 29-30 for more ideas on retailing savoury muffins)

Edam, Bacon and Sun-dried Tomato Muffins

Makes 10 muffins (scale up to suit)


Smoked back bacon rashers 100g

Flour 275g

Baking powder 15ml (1tbsp)

Caster sugar 5ml (1tsp)

Salt 5ml (1tsp)

Edam cheese, grated 125g

Chopped sun-dried tomatoes 75g

Freshly snipped chives 30ml (2tbsp)

Eggs 2

Semi-skimmed milk 200ml

Melted butter 75g


1. Grill the bacon until crispy, chop into pieces

2. Stir the sugar, salt, three quarters of the cheese, bacon, sun-dried tomatoes and chives into the flour and baking powder and mix

3. Add the eggs, milk and melted butter and mix to a batter. Fill muffin cases and sprinkle the tops with the reserved Edam. Bake for 20-25 mins at 190?C

Top tips

l You can replace the bacon with cooked diced ham if required

l For a completely different take on a breakfast muffin, try combining carrots, bran, mixed spice and raisins