About this recipe:Delicious savoury muffins with bacon and pureed sweetcorn. Sometimes I switch the bacon for cooked ham and don't bother to puree the sweetcorn; they're very forgiving so use whatever your family prefers. These make for a delicious change for breakfast or packed lunches.
Makes: 12 muffins
4 slices bacon, cooked and sliced
250g plain flour
3 teaspoons baking powder
1/4 teaspoon bicarbonate of soda
2 tablespoons caster sugar
1 tablespoon wheatgerm
1/2 teaspoon salt
2 eggs, beaten
200g sweetcorn, pureed
50g butter, melted
4 tablespoons vegetable oil
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:25min › Ready in:35min
Preheat oven to 190 degrees C / gas mark 5. Lightly grease a 12-hole muffin tray.
In a large bowl, combine flour, baking powder, bicarbonate of soda, sugar, wheatgerm and salt. In a separate bowl, combine eggs, milk, pureed corn, butter, oil and chopped cooked bacon. Stir egg mixture into dry ingredients until combined. Spoon batter into prepared muffin tray.
Bake in preheated oven for 20 to 25, until golden brown.
Over all not a bad recipe. Makes tasty little muffins however I would recommend adding another piece of bacon and a little grated cheese to make them extra tasty and extra moist, but I guess it's just down to personal preference. Also the mix I made up made 15 muffins which was a bonus - 03 Feb 2012