Mini Corn and Bacon Muffins |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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These little muffins are delicious served with a bowl of hot soup for a lunch or dinner or to have just on their own. A nice change from the usual bread rolls or slices of toast! Ingredients:
4 slices bacon |
1 1/2 cups self-raising flour |
1/2 cup cornmeal |
1/2 teaspoon salt |
1 teaspoon baking powder |
fresh ground black pepper (lots!) |
1 pinch cayenne pepper |
12 spring onions, chopped |
1 (200 g) can sweet whole kernel corn (drained) |
1 bunch parsley, chopped finely |
2 eggs |
3/4 cup milk |
4 tablespoons light olive oil |
2 tablespoons honey |
poppy seed |
toasted sesame seeds |
mustard seeds |
paprika (optional) |
Directions:
1. Fry the bacon and then chop/dice.
2. Sift the flour, cornmeal, salt and baking powder into a bowl.
3. Add lots of freshly ground black pepper.
4. Add chopped spring onions, corn, parsley, eggs, milk, oil and honey to the dry ingredients and FOLD in (Stir until just mixed- do NOT beat!).
5. Place tablespoons of mixture into well greased patty tins.
6. Sprinkle the top of 8- with poppy seeds, 8-with toasted sesame seeds and 8- with mustard seeds.
7. Sprinkle a little paprika over them all.
8. Bake in very hot oven (220-230'C) for 15 minutes.
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