These cute little savoury muffins are fantastic served for brunch or will brighten up your summer picnic.

For the muffins

75g Streaky bacon rasher(s) snipped
275g Self-raising white flour
Pinch Salt
½tsp Mustard powder English
100g Cheddar cheese grated
6tbsp Sunflower oil
150ml Buttermilk or natural yoghurt
125ml Milk (whole)
1 Egg(s) (free range)

For the topping

175g Cream cheese
100g Cheddar cheese grated

Preheat the oven to 180°C (160°C fan, gas mark 4) and line a cupcake tray with 12 paper cupcake cases.

Snip the bacon into pieces and fry until crispy then leave to cool. Keep aside a couple of pieces for your cupcake topping.

Place the flour, salt, mustard powder, cheddar and bacon in a mixing bowl.

In a jug beat together the oil, buttermilk or yogurt, milk and egg then beat into the flour mixture until well mixed. Don’t worry if the mixture appears a bit lumpy.

Divide the mixture between the paper cupcake cases and bake for 20-25 mins until golden and just firm to the touch. Allow to cool.

To decorate, mix the cream cheese with most of the grated cheddar and spread on top of the cakes. Sprinkle with the remaining grated cheddar and add a piece of crisp bacon.

Store in the fridge for up to 2 days