As a starter or aperitif

Pour 30 mini muffins – Préparation : 15 min – Four : 15 min


50g smoked bacon lardons, chopped
1 spring onion, chopped
125g flour
1/4 salt
1 tsp baking powder
1/4 tsp bicarb of soda
40g parmesan, grated
1 egg
40g mustard
  white pepper
  chives, chopped

Recipe steps


Preheat the oven to 180°C fan.


Fry the bacon lardons in a dry frying pan for 3 minutes until lightly browned. Set aside.


Combine the flour, salt, baking powder, bicarbonate of soda, cheeses and a good pinch of pepper in a large bowl. In a jug, mix the egg, melted butter and kefir.


Pour the egg mixture over the dry ingredients and stir, using a spatula, until just combined. Fold in the cooled bacon and spring onion until combined.


Distribute the batter between 30 greased holes of a mini muffin tin and bake in the preheated oven for 15 minutes. Leave to cool on a wire rack.


While the muffins are in the oven, prepare the frosting. Put the sour cream and mustard with a pinch of salt in a bowl and stir to combine. Transfer into a piping bag fitted with a star-shaped nozzle and refrigerate until needed.


Once the muffins are cold, pipe some frosting on each and sprinkle with chopped chives.


INFO: These are best served on the day they are made. You can keep them in a tin overnight and reheat them briefly in the oven to refresh the next day. They also freeze very well and, once defrosted, can be reheated in the oven to crispen up before serving.

Recipe created by Anne’s Kitchen

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