Red Leicester, Tomato and Bacon Muffins


300g Self-Raising Flour
100g Melted Butter
2 Eggs
180ml Milk
1 Tsp of Dried Rosemary
Sprinkle of Salt & Pepper
3 Slices Lean Back Bacon – chopped
1 Tomato – deseeded  & chopped
12 Chunks of Red Leicester

Sieve the flour into a large bowl. Add the herbs and season. In another bowl, mix the eggs, milk and melted butter then pour into the flour bowl and fold in together until even. Add the bacon and tomatoes.

Line a muffin tray with paper cases and pour the mix into the cups. Place a chunk of cheese into each cup. Then bake in a hot oven set on medium (180° Celsius) for about 40 minutes.