1 Tbsp Olive Oil
4 short-cut bacon rashers, finely chopped
2 Tbsp Leek Flakes
2 Cups flour
1 Tbsp baking powder
1 tsp salt
2 Tbsp sugar
1/4 Cup coarsely-grated cheddar cheese
1/2 Cup milk
1/2 Cup Extra Virgin Olive Oil
1/4 Cup sour cream
2 eggs, beaten
Pinch of Ground Black Pepper
Preheat oven to 400°F, while you lightly oil a 12 x 1-1/2-Tbsp capacity mini muffin pan.
Heat 1 Tbsp olive oil in a heavy frying pan over medium heat. Once the oil is hot, add the bacon and cook until crisp, turning to evenly brown both sides of each piece. Use tongs to remove cooked bacon from skillet, draining before moving to a paper towel-lined plate to cool. Crumble cooled bacon into bits over a small bowl; set aside.
Sift together the flour, salt, and baking powder in a mixing bowl. Stir in sugar, leek flakes, grated cheddar cheese and bacon into the dry ingredient mixture. In a separate bowl, whisk together milk, 1/2 C olive oil, sour cream, eggs and pepper before adding to the dry + cheese + bacon ingredients. Use a heavy wooden spoon to mix together until just combined.
Spoon batter into muffin tins, almost filling each compartment. Bake for 8 to 10 min (or until a skewer or toothpick, inserted into the center of a muffin, comes out clean).
Remove muffin pan from oven and allow mini-muffins to cool in the pan for 5 minutes before turning them out onto a wire cooling rack.
Repeat process with remaining muffin batter. Serve warm, or at room temperature.