Step 1

Preheat the oven to 375°F and grease a muffin tin with butter or oil.

Step 2

In a cast-iron skillet or frying pan on medium-high heat, add bacon and cook for 8-10 minutes or until crisp. Once cooked, transfer to a plate lined with a paper towel to drain.

Step 3

Remove any excess bacon grease from the pan, leaving just a touch, add the chopped spinach and cook for 2-3 minutes until wilted. Transfer the spinach to the plate with the cooked bacon and set aside.

Step 4

In a medium bowl, combine all of the dry ingredients: flour, baking powder, baking soda, salt, and black pepper and stir until well incorporated.

Step 5

In a separate large bowl, combine all of the wet ingredients; egg, milk, yogurt and olive oil and whisk to combine.

Step 6

Transfer the dry ingredients to the wet ingredients and whisk well until the batter is smooth and there are no lumps.

Step 7

Add cooked bacon, spinach, cheddar cheese and chives and gently fold into the batter until well incorporated.

Step 8

Divide all of the batter evenly across the muffins tin wells.

Step 9

Transfer the muffin tin to the oven and bake for 20-25 minutes until a toothpick inserted into a muffin comes out clean and muffins are slightly golden on top.

Step 10

Once baked, allow to cool slightly, run a knife around each muffin to loosen, then transfer them to a rack and allow to cool slightly.

Step 11

The muffins can be served immediately, stored in the fridge for up to 7 days, or frozen for up to 3 months.