Savoury Sweetcorn & Bacon Muffins

Name: Savoury Sweetcorn & Bacon Muffins
Total time: 1200 s
Yield: 24 servings
Cuisine: American
Ingredients: 3 1/2 cup self-raising flour; 3 each sliced spring onions; 1 can 420g drained, rinsed sweetcorn kernels; 1 1/2 cup grated tasty cheese; 150 grams diced shortcut bacon; 1 each grated zucchini; 1 tsp chilli flakes; 1 salt & pepper; 2 each eggs; 2 cup skim milk; 120 grams melted butter; 1 Olive oil spray

Mellowpuffs @cook_2904122

A family favourite! Perfect for lunch boxes.

Mellowpuffs @cook_2904122

A family favourite! Perfect for lunch boxes.

Saved

Ingredients

20 mins

24 servings

3 1/2 cupself-raising flour
3 eachsliced spring onions
1 can420g drained, rinsed sweetcorn kernels
1 1/2 cupgrated tasty cheese
150 gramsdiced shortcut bacon
1 eachgrated zucchini
1 tspchilli flakes
1salt & pepper
2 eacheggs
2 cupskim milk
120 gramsmelted butter
1Olive oil spray

Saved

Steps

20 mins

1

Pre-heat oven to 200°C.
2

Fry bacon until crispy.
3

Sift flour in to a large bowl. Add spring onions, sweetcorn kernels, 1 cup of grated cheese, cooked bacon, zuchinni, chilli flakes, salt & pepper.
4

In another bowl whisk eggs, milk & melted butter together.
5

Stir wet ingredients in to dry ingredients until just combined.
6

Grease a muffin tray with olive oil spray and place large spoonfuls of mixture in to the tray. (I added just enough mixture to be level with the top of the tray.) Sprinkle a little of the remaining grated cheese on top of each muffin.
7

Place tray in pre-heated oven for 20 minutes, or until muffins become a lovely golden yellow colour.
8

Remove from oven and let cool for 5 minutes before removing muffins from tray.
9

Enjoy muffins while still warm or let cool and pack in lunch boxes for both big & little kids! (My favourite way to serve these muffins is straight from the oven, wrapped in a clean teatowel to keep the heat in, on a large platter.)