INGREDIENTS Makes 12 muffins
Half each of a red bell pepper, orange bell pepper and courgette, finely chopped
50 g mature cheddar cheese, grated
200 g tub half fat cream cheese with garlic and herbs
2 slices of bacon,chopped with fat removed
8 medium eggs
Sprinkling of onion powder or celery salt
1 tsp each of olive oil and garlic and ginger paste
Heat the oil and garlic and ginger paste in a frying pan and cook the bell peppers and courgette until they have softened. Add the bacon and sprinkle on the celery salt or onion powder. Cook for a few more minutes.
Put all the other ingredients in a large jug and whisk together. Grease a 12 capacity muffin tray with a little butter before spooning in a bit of the veg and bacon mixture into each section. Pour over with the egg mixture and top with grated cheddar.
Cook at 190 c fan for about 15 - 20 minutes,or until the cheese has melted and the muffins are turning golden on top...delicious !
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