Ingredients

• 75 g (3 oz) back bacon
• 350 g (12 oz) self-raising flour
• 2 tsp baking powder
• 1 tbsp parsley, chopped
• 2 eggs, beaten, size 2
• 125 g (4 oz) butter, melted and cooled
• 150 ml (¼ pt) milk

Method

1. Cut the rind and excess fat off the bacon and finely chop the meat.
2. Sieve the flour and baking powder into a bowl.
3. Stir in the chopped parsley and bacon.
4. Pour in the beaten egg and melted butter. Beat well, adding enough milk to form a dropping consistency.
5. Spoon the mixture into 14 muffin tins or deep patty tins. Bake in a pre-heated oven for 35 to 40 minutes. Serve warm.

Notes