2

cups

plain flour

4

tsp

baking powder

½

tsp

salt

1

Tbs

sugar

1

pinch

cayenne pepper

1

cup

tasty cheese; grated

4

spring onions; chopped

3

rashers

bacon

75

g

butter

1

egg

1

cup

milk

1

avocado

1

Tbs

lemon juice

1

Sieve the first four dry ingredients into a large bowl. Add the cayenne pepper, grated cheese and chopped spring onion, and stir to combine.

2

Chop the bacon finely and cook in a frypan or under the grill until crisp. Keep the bacon drippings.

3

Melt the butter, add the egg, milk and bacon drippings and beat to combine. Halve the avocado, scoop out the flesh with a tablespoon, then cut the flesh into 7mm cubes. Sprinkle with lemon juice to stop them from browning. Add to the liquid mixture.

4

Add the bacon to the liquid ingredients and fold both mixtures together. Stir only to dampen the flour.

5

Put about ¼ cup in each muffin cup.

6

Bake at 200°C for about 10 minutes, or until the muffins spring back when lightly pressed in the centre.