Why not try these unusual savory muffins from the ICA?


  • 1 lb 450g plain flour
  • 1 oz 25g butter
  • 2 tsp baking powder
  • 5 oz 150g roughly grated cheese (wensleydale or cheddar)
  • 1 oz sundried tomatoes chopped
  • 4 oz bacon diced and cooked
  • 2 tblsp parsley chopped
  • salt and pepper
  • 1 tblsp olive oil /
  • ¾ pt milk
  • 2 eggs lightly beaten


  • Sieve the flour, baking powder and salt into a large bowl. Add the butter chopped into small dice.
  • Add the cheese, bacon, tomatoes, parsley and seasoning. Mix well.
  • Mix the oil, milk and eggs together and add to the flour mixture.
  • This when mixed will form a soft dough (be careful not to over mix)
  • Divide the mixture between 12 muffin tins, which have been greased and dusted with flour.
  • Bake in a hot oven for 15 – 20 mins. 200°C 400°F No 6 Gas.
  • These freeze well and are ideal for packed lunches

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