Castleford Heritage Trust

The Recipe Collection

Brunch Muffins by BMD

Brunch Muffins by BMD This recipe was submited by artisan bakers Emma and Eleanor Cawthra who run the 'Bake My Day' bakery situated on Smawthorne Lane in Castleford.

These muffins are best enjoyed warm and can be reheated in the oven or microwave!
Oven: 170°C 5-8 minutes
Microwave: 30-40 seconds

Tip! Working quickly, turn your bakes around in the oven to ensure an even colouring throughout baking.

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This recipe and many others can be found in our book “Castleford Born & Bread”.

The book features a host of recipes which use the unique stoneground flour produced at Queen's Mill.
As well as the recipes the book contains photographs and a history of the mill.

For UK residents the book can be obtained by sending a cheque for £9.99 which covers P+P to: Castleford Heritage Trust, Aire Street, Castleford, West Yorkshire WF10 1JL.

For non-UK residents the book is also available on-line in hardback format, to order a copy click this link:  Castleford Born & Bread

Brunch Muffins by BMD
    Brunch Muffins by BMD
  • 125g Castleford wholewheat flour

  • 125g plain white flour

  • 225g smoked streaky bacon, reserve 4 rashers but chop the rest

  • 100g grated mature cheddar (reserve half for topping with)

  • 12 cherry tomatoes, halved

  • 2 eggs

  • 1 onion, finely chopped

  • 7tbsp sunflower oil

  • 3tbsp tomato puree

  • 250ml buttermilk (alternatively, use milk & 1tbsp lemon juice)

  • 1tbsp baking powder

  • Pinch of salt

  • Freshly ground black pepper
Brunch Muffins by BMD
    Brunch Muffins by BMD
  • 5oz Castleford wholewheat flour

  • 5oz plain white flour

  • 9oz smoked streaky bacon, reserve 4 rashers but chop the rest

  • 4oz grated mature cheddar (reserve half for topping with)

  • 12 cherry tomatoes, halved

  • 2 eggs

  • 1 onion, finely chopped

  • 7tbsp sunflower oil

  • 3tbsp tomato puree

  • 250ml buttermilk (alternatively, use milk & 1tbsp lemon juice)

  • 1tbsp baking powder

  • Pinch of salt

  • Freshly ground black pepper
Brunch Muffins by BMD
    Brunch Muffins by BMD
  1. Preheat fan oven to 180oC gas 4 and line a 12 hole muffin/cupcake tin.

  2. Sautee the onion in 1 tbsp sunflower oil for 5 minutes or until translucent, transfer to a dish.  Turn the heat up in the pan you used to cook the onion in and fry off the chopped bacon until it begins to brown.   Add the bacon to the onions and leave to cool whilst you mix up the muffin mixture.

  3. Put both flours, salt, pepper, baking powder in a bowl and use a whisk to combine everything together.

  4. Add half of the cheese to the flour mixture.

  5. Combine the milk, oil, eggs and tomato puree then whisk together well.

  6. Add the wet mixture to the dry mixture and combine well, but do not over mix!  As soon as the flour is mixed in, it is ready to be baked.

  7. Divide the mixture up evenly.

  8. Chop each reserved bacon rasher into 3 so you have 12 in total.

  9. Top the muffins with a piece of bacon, a cherry tomato (halved) and a sprinkle of the remaining cheese.

  10. Bake for 22-24 minutes.

  11. Use a cocktail stick to check the muffins are done.  If it comes out clean, they’re done!