Corn and Bacon Muffins

These muffins are perfect with bacon or without. Fast to make and great for work and school lunches, or an afternoon savoury snack.

Ingredients

FROM YOUR FARM BOX

250g bacon, finely chopped
1 cup corn kernels (cooked as per the notes)
2 cups milk
2 eggs

FROM YOUR PANTRY

1 cup grated tasty cheese
2.5 cups plain flour
1 tsp baking powder
1 tsp salt
2 tsp sugar
½ cup melted butter
1 tbsp finely chopped chives or parsley (optional)

Method

Preheat oven to 180 degrees and line a 12 hole muffin tray with muffin cases or grease well with oil.

Fry bacon until golden brown. Remove and cool.

In a large bowl combine all the dry ingredients together with the corn, cheese, bacon and herbs. In a large jug combine all wet ingredients (eggs, milk, butter) and whisk thoroughly. Fold wet ingredients into the dry ingredients until just combined.

Fill muffin cases with batter and place in the oven to bake for 20-25 minutes until golden brown and skewer inserted comes out clean.

Notes: Cook corn on high heat in the microwave with husks on for 2-3 minutes. Leave to cook, remove husks and shave off kernels with a small knife.

VEGETARIAN OPTION

Replace bacon with 1 cup grated parmesan. Optional extra - add chopped baby broccoli or zucchini.