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
1 ½ cups of Milk
Preheat over to 180C Fanbake and grease muffin trays with oil spray or butter.
Fry chopped bacon to desired crispy texture and set aside.
Place flour, baking powder, cheese, corn, bacon and salt in a bowl and mix until combined.
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.
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.