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Cheesy Bacon Muffins

You can make these in batches and freeze individually wrapped for future 'grab and go' convenience. Just grab one on the way out and it will be defrosted in about 40 minutes. Alternatively, take out of the freezer the night before and leave in the fridge.


  • 30g/2 tbsp olive-oil-based spread, melted

  • 2 large free-range eggs

  • 100g/1 cup almonds

  • 2 rashers of lean, crispy cooked bacon, cut into pieces

  • 2 tbsp grated cheese, such as mature cheddar or Parmesan

  • 1 tsp baking powder

  • ½ tsp paprika (optional), preferably smoked


  • 1.

    Whisk the melted spread and the egg together. Add the rest of the ingredients and mix thoroughly. Spoon the mixture into 4 individual ramekin dishes.

  • 2.

    Microwave for about 1 minute each, until springy on top. Don't overcook or they will go rubbery! Delicious hot or cold.

  • 3.

    You can also cook the muffins in a conventional oven - preheat to 190c/375f/gas mark 5. Put the mix into a non-stick pan and bake for about 15 minutes.

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