Try these savoury muffins to nibble on at a barbecue or, for a more substantial snack, cut the muffins in half and fill with your favourite salad ingredients.

Ingredients

• 4 rashers bacon, trimmed of rind
• 3 cups flour
• 2 tablespoons baking powder
• 1 teaspoon salt
• ½ cup grated cheese, Gruyere is nice here
• 4 spring onions, trimmed and finely chopped
• 432 gran can crushed pineapple, well drained
• 2 eggs
• 330 ml can or bottle of beer
• 100 grams butter, melted and cooled
• about ½ cup roughly crushed barbecue chips

Method

1. Cook the bacon until crispy and then crumble or chop finely.
2. Sift the flour, baking powder and salt into a large bowl and stir through the cheese. Make a well in the centre.
3. In a jug, mix together the becon, chopped spring onions, pineapple, eggs and beer. Stir into the dry ingredients, with the melted butter.
4. Divide the mixture evenly among 12 well-greased muffin tins. Crush the barbecue chips and sprinkle over the top.
5. Bake at 220ºC in the middle of the oven for 20 minutes until well risen and golden. Cool in the tins for 5 minutes before serving.

Cooks Tips

- Rather than making 12 normal-sized muffins, make 6 large muffins and cook a further 5 minutes. You'll find the Texas muffin tins in kitchen shops.