Brunch-time muffins

In a moment of house-wife madness that comes over everyone when they realise they're unemployed, I offered to bake for my boyfriend's officemates. I decided to make them like a miniature brunch - bacon, tomatoes, mushrooms and cheese - because I know they will eat them as soon as they get to work, because the public sector isn't known for its self-restraint in relation to baked goods. 

220g self-raising flour

5 slices of bacon

6 mushrooms

1 cup of grated cheese

1 tablespoon of paprika

1 tomato

1 egg

1 cup of milk

1/2 cup of canola oil

Chop the bacon and mushrooms in to bite-sized pieces, and fry for around 5 minutes until the bacon is crispy, and the mushrooms have lost most of their water. Chop the tomato finely.

In one mixing bowl, mix together the flour, paprika, bacon, mushrooms, and cheese. 

In another bowl, mix together the milk, oil and egg until well combined. Add the chopped tomato, stir, then pour onto the flour mixture. Stir everything together well with a spatula. 

Pour the mixture into 12 large muffins cases, making sure the best bits (bacon and mushrooms!) are evenly distributed, so no one gets upset. Bake at 180C for around 20 minutes, when their tops should be a golden brown colour.