250g (9oz) Plain flour
1tsp Baking powder
1/2 tsp Fine sea salt
175g (6oz) Cooked bacon, chopped
50g (2oz) Mature Welsh cheese
1tbsp Mustard
1 Pinch of cayenne pepper
15mlsp (1tbsp) Thyme leaves
2 Free range eggs, lightly beaten
65g (2oz) Melted butter or 80ml sunflower oil
125ml (4 1/2oz) low fat yoghurt


Preheat oven to 180°C/Gas Mark 4.


Sift the flour, salt and baking powder into a mixing bowl.


Add the rest of the ingredients and fold everything together with the lightest of touch, until just blended. Do not over mix.

Spoon the mixture into the prepared muffin tins.

Bake in a preheated oven, 180°C/Gas Mark 4, for 20 to 30 minutes until golden and firm.

Remove and allow to cool in the tin for 10 minutes.