Ingredients:

  • 2 cups (250g) all-purpose flour, plus more for dusting
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup (60ml) vegetable oil
  • 1 cup (240ml) milk
  • 1 large egg, lightly beaten
  • 1 cup (100g) shredded cheddar cheese
  • 1/4 cup chopped fresh chives (plus more for garnish, optional)
  • 8 slices bacon, cooked until crisp and crumbled (approximately 1 cup crumbled)
  • 1 cup (about 2 medium) chopped ripe tomatoes, drained well
  • 1/2 cup (packed) finely shredded iceberg lettuce

Instructions:

  1. Preheat oven to 375°F (190°C/ Gas Mark 5). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and pepper.
  3. In a separate bowl, whisk together vegetable oil, milk, and egg.
  4. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix!
  5. Gently fold in the shredded cheese and chopped chives.
  6. Combine the crumbled bacon, chopped tomatoes (ensure they're drained to avoid soggy muffins!) and shredded lettuce in a separate bowl.
  7. Spoon half of the muffin batter into the prepared muffin cups, about 1/3 full each. Then add about 1 tablespoon of the BLT filling on top of the batter in each muffin. Top with the remaining muffin batter.
  8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely (or serve warm!).