Bacon And Cheese Muffins

• 1/2 lb bacon, diced
• 1/3 cup self-rising flour
• 1 oz mild Cheddar cheese, grated
• 2/3 cup milk
• 9 tbsp butter, melted
• 2 None large eggs, at room temperature
• 2 None sping onions, finely chopped
• 4 None plum tomatoes, halved

1. Preheat oven to 375u0b0F. Line 8 cups of a 12-cup muffin pan with large paper liners.
2. Heat a non-stick frying pan over moderate heat. Add the bacon and fry 3 mins until browned. Remove from the heat.
3. For the batter, place the flour, half the cheese and a pinch of salt in a large bowl. Make a well in the center. In a separate bowl, whisk the milk, butter and eggs. Add the milk mixture, 3/4 of the bacon and the spring onion to the flour mixture and stir until just combined.
4. Spoon into the prepared muffin cups and level the tops. Top each with some of the reserved bacon, the remaining cheese and a tomato half. Bake 25-30 mins, or until a skewer inserted in the center comes out clean. Cool 5 mins in the pan, then transfer to a wire rack to cool completely.

bacon, flour, cheddar cheese, milk, butter, eggs, sping onions, tomatoes

Taken from recipes-plus.com/api/v2.0/recipes/22636 (may not work)