Tuesday, 18 August 2015

Bacon, Blue Cheese and Polenta Muffins

We had a BBQ party at home recently and ended up with quite a lot of leftover food. Amongst them was a whole box of cheese as there was too much food and we didn't get round to eating it on the day. We ate some of the cheese but there was so much and I didn't want to waste it so I thought I'd bake with it. I found a pack of bacon in the fridge and immediately decided on bacon and blue cheese muffins. I spied some polenta which has been in my cupboard for a while so I added them in as well. The result was a delicious, crumbly savoury muffin. You can definitely taste the bacon and depending on which bit you get you also get a hit of the blue cheese. The basil was very subtle and almost undetectable but added a lovely fragrance and hint of sweetness to the muffin. The polenta made them quite crumbly but I thought that was the best bit. 

I'm sending this to the No Waste Food Challenge hosted by Elizabeth from Elizabeth's Kitchen Diary. This recipe is made from leftovers - blue cheese, bacon and polenta. 

It's also perfect for Love Cake hosted by Ness from Jibber Jabber UK as the theme this month is 'Pack me a Picnic' These muffins are perfect for picnics as they are easy to bake and easy to transport. 

 I added a bit of brie as I didnt have enough blue cheese 

 adding blue cheese, basil and bacon

 top with a small piece of bacon

 I put them under the grill for a minute or two just to brown the tops. 

 You can see the crumbly texture 

Makes 10 large muffins

Recipe adapted from Fold in the Flour

6 rashers of smoked bacon (you need 5 for the recipe and 1 for the decoration)
200g plain flour
150g fine polenta
1 tablespoon baking powder
1/2 teaspoon salt
80g caster sugar
1 egg, lightly beaten
5 tablespoons water
5 tablespoons vegetable oil
175mls milk
20 fresh small basil leaves, finely chopped
90g blue cheese, crumbled (I used about 70g of blue cheese and 20g of brie as that was all I had) 

  • Preheat the oven to 180C. 
  • Cook the bacon under a grill or on a frying pan and drain the excess oil. Cut into small bite size pieces.
  • In a large bowl, mix the flour, polenta, salt and sugar. 
  • In another bowl, mix the egg, oil, water and milk.
  • Tip the wet ingredients into the dry ingredients and mix gently.
  • Add in the blue cheese, chopped bacon and chopped basil leaves.
  • Stir again until just mixed. 
  • Divide the batter evenly between 10 muffin cases.
  • Place a small strip of bacon on top of each muffin.
  • Bake in the pre heated oven for 20-25 minutes or until a skewer inserted into the centre comes out clean.
  • Mine were only slightly browned but cooked so I placed them under the grill for a minute or two until the tops were browned. 


  1. Another brilliant muffin flavour combination from you Ros! I'd happily enjoy one of these with a salad for my lunch.

  2. These sound delicious, a great flavour mix for savoury muffins!

  3. My theory has always been if you don't know what to do with something is to bake it into a cake! What delicious way to use up some bacon and cheese.

    1. I completely agree with that theory and have tried some unusual ingredients including wasabi based on that theory!

  4. Mmm I love this savory sweet combination - I bet these taste amazing! Thank you for sharing with the No Waste Food Challenge!


I've had to turn word verification back on as I've had a lot of problem with spam lately, Apologies! Please, please do leave a comment - I appreciate every one of them and will reply to all of them. Thanks!