Source:
Hot Potato
BBC Good Food Sept. ’08 Issue
Reader Recipe/Claire Whapshot
4 strips bacon, cut into small pieces
2 ounces cheddar
6 ounces flour
1 teaspoon baking powder
1/2 teaspoon salt
Fresh ground black pepper
1 teaspoon English mustard
2 eggs
3 ounces butter, melted
7 ounces milk
1 tablespoon chives (original recipe called for Parsley)
Oven 350F. Spray muffin tin with nonstick spray. Cook bacon until crispy and drain on paper towels. Cut 2/3 cheese into small pieces, grate remaining 1/3. Sift flour, baking powder , pepper and 1/2 ts salt together.
Mix eggs, milk, mustard and butter together in measuring cup, add to the dry ingredients and mix very lightly. Batter will be runny and lumpy. Add in the cheese, bacon and parsley/chives and mix gently. Divide batter between 6-7 muffins cups, they will be very full. Bake for 25 minutes until puffed and golden.
thibeaultstable.com 
These look delicious – and we like savory biscuits in this house.I'm glad to have found you again – I lost your link and am happy to have it back again.
These muffins sound incredible
Your muffins sound wonderful. Love the flavors…white cheddar would be perfect.
Ohhhhhhh I am Shelby from Egullet. I made these and we are getting ready to have them with stuffed red bell peppers. SO good. Thank you so much for sharing!
I am a very novice cook…Do you think you could freeze these and reheat later?
Hi Emily, I don't see why not. Go for it.