Corn, spinach and bacon muffins
These hearty savoury muffins are great for lunchboxes, morning tea and even breakfast on the run.
- 15 mins preparation
- 25 mins cooking
- Makes 6
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Ingredients
Corn, spinach and bacon muffins
- 2 teaspoon vegetable oil
- 3 bacon rashers, rind removed, finely chopped
- 150 gram baby spinach leaves
- 2 cup self-raising flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup grated tasty cheese, plus
- 1/4 cup extra
- 2 eggs, at room temperature
- 3/4 cup milk
- 125 gram butter, melted
- 2 125 g cans corn kernels, rinsed
Method
Corn, spinach and bacon muffins
- 1Preheat oven to 200°C/180°C fan-forced. Line a 6-hole (3/4-cup) texas muffin tray with paper cases.
- 2Heat oil in a medium frying pan over moderate heat. Add bacon: cook stirring for 2 minutes or until browned. Drain on paper towels. Add spinach to pan; cook stirring and 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.
- 3Sift flour, baking powder and salt into a large bowl. Add cheese and bacon mixture. Make a well in the centre of mixture. Whisk eggs, milk and butter in a medium jug; pour into flour mixture. Using a large spoon, gently fold together until just combined.
- 4Spoon mixture into prepared holes; 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. Serve.
Notes
Makes 6
