Corn, Spinach and Bacon Muffins

15 minutes + 35 minutes Serves 6

Ingredients

  • 2 Tsp vegetable oil
  • 3 bacon rashers, rind removed, finely chopped
  • 150 g baby spinach leaves
  • 2 cups self-raising flour
  • 1 Tsp baking powder
  • 1 cup grated tasty cheese, plus 1/4 cup extra
  • 2 eggs, at room temperature
  • 3/4 cup milk
  • 125 g melted butter
  • 1 cup corn kernels, drained and rinsed
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How to Have Fun with Leftover Pastry

Method

1. Preheat oven to 200°C (180°C fan-forced.) Grease a 6-hole (3/4-cup) large muffin tray.

2. Heat oil in a medium frying pan over moderate heat. Add bacon cook, stirring for 2 minutes or until browned. Remove bacon and dry with paper towels.

3. Add spinach to pan and cook stirring for 1-2 minutes or until spinach wilts. Remove from heat, cool slightly. Using hands, squeeze excess liquid from spinach, chop coarsely. Combine spinach and bacon in a medium bowl.

4. Sift flour, baking powder and salt into a large bowl. Add cheese, corn and the bacon mixture. Mix well to combine.

5. Whisk eggs, milk and butter in a medium jug.

6. Make a well in the centre of mixture and pour egg mixture into flour mixture. Using a large spoon gently fold together until just combined.

7. Spoon mixture into prepared muffin tray, Sprinkle with extra tasty cheese and corn kernels. Bake for 25-30 minutes or until a skewer inserted at centre comes out clean. Stand muffins in tray for 5 minutes, then transfer to a wire rack to cool slightly before serving.

By Food to Love

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