MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Red Onion, Cheddar & Bacon Muffins
 Categories: Breads, Pork, Cheese
      Yield: 12 muffins

      1 ts Oil
    100 g  Streaky bacon (3-1/2 oz); in
           - 1 cm (3/8") pieces, 4 sl
           - thin sliced bacon
      1 md Red onion; peeled, finely
           - diced
    250 g  Wholemeal self-rising flour
           - (8.8 oz)
      2 ts Baking powder
    1/2 ts Bicarbonate of soda (baking
           - soda)
    1/4 ts Salt
      2 lg Eggs
     80 g  Unsalted butter (3 tb);
           - melted, cooled
    200 mL Buttermilk (6-3/4 oz)
      1 tb Fine chopped chives (optional)
    150 g  Sharp Cheddar cheese
           - (5-1/2 oz); grated

  Heat the oven to 200°C/400°F/gas mark 6 and line a muffin tin with
  12 paper cases.

  Warm the oil over medium heat and fry the bacon until just crisp.
  Remove the bacon from the pan and drain on paper towels. 

  In the same fat, saute the onion until just softened (about
  5 minutes), then set it aside to cool.

  In a large bowl, whisk together the flour, baking powder,
  bicarbonate of soda, and salt.

  In a jug, whisk the eggs, melted butter, and buttermilk. Stir this
  mixture into the flour mixture with a spatula until just combined.

  Fold in the cooled bacon, onion, chives (if using), and two-thirds
  of the grated cheese until evenly distributed.

  Spoon or scoop the mixture into the muffin tin, sprinkle the
  remaining cheese on top, and bake for about 18 minutes until the
  tops are golden and a toothpick inserted into the center of a
  muffin comes out clean.

  Enjoy these savory muffins - they pair wonderfully with homemade
  tomato soup!

  UDD NOTES: You can use salted butter and skip the 1/4 ts of salt.
  Bicarb of soda is that old familiar Arm & Hammer box labelled
  "Baking Soda". I do not stock "self-rising" flour - so a added 3 ts
  of baking powder and 1/2 ts of table salt to 2 cups of Bob's Red
  Mill Whole Wheat flour to mske my own. And yes, the call for 2 ts
  Baking powder is in addition to that in the "self-rising" flour.

  RECIPE FROM: https://www.bmcaterers.co.uk

  Uncle Dirty Dave's Kitchen

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