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Bacon & Corn Muffins


2 cups self-raising flour

2 cups grated tasty cheese

4-5 rashers of Henderson’s Bacon finely chopped

1 cup of creamed corn

2 tsp baking powder

½ tsp salt

3 eggs

1 ½ cups of Milk


Preheat over to 180C Fanbake and grease muffin trays with oil spray or butter.

Step 1

Fry chopped bacon to desired crispy texture and set aside.

Step 2

Place flour, baking powder, cheese, corn, bacon and salt in a bowl and mix until combined.

Step 3

In a separate bowl whisk eggs and milk and then add to dry ingredients. Using a knife mix the ingredients until just combined. Your mixture should be quite wet.

Step 4

Spoon into your muffin trays about ¾ full. Bake until risen and lightly golden.

To serve – Once they have sat in the trays for about 10 minutes lift out and serve with butter on the side. You can also freeze, then thaw and reheat as required.