Sunday, February 16, 2014

Bacon Cheese and Corn Muffins

A savoury muffin for the coming week's lunch-boxes.


3 rashes of bacon, diced

1 3/4 cup self raising flour

2 cups grated tasty cheese

1 1/2 cups milk (I substitute with 1/2 cup milk with 1/2 cup buttermilk)

1 egg

60gm butter, melted

1 1/2 corn, remove kernels from cob (125gm corn kernels)

1/2 tsp smoked paprika

dash of cracked black pepper

pinch of salt (optional)


  1. Preheat the oven to moderate heat about 160-180C. 

  2. Line a 12 hole muffin tray with baking cups. Alternatively, you can grease the tray. I find it easier to use the paper cups to minimise washing.

  3. Sift flour into a bowl, add in the grated cheese, smoked paprika, bacon, corn kernels, salt and pepper. Mix to combine.

  4. Slowly add in the milk, melted butter and beaten egg. Mix quickly and lightly together. 

  5. Spoon the mixture into the muffin holes.

  6. Bake for 20 minutes until golden brown.

  7. Cool on wire rack.
Muffins can be freezed. Just reheat in microwave when ready to eat. 





2 comments:

  1. This sounds phenomenal! I will prolly use buttermilk instead of milk.

    ReplyDelete