Corn, Bacon & Spinach Muffins

Name: Corn, Bacon & Spinach Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 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 tasty cheese (grated + extra for topping); 2 eggs (at room temperature); 3/4 cup milk; 125 gram butter (melted)

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Corn, Bacon & Spinach Muffins

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Prep Time 15

Cook Time 25

Total Time 40

Course Snacks

Servings 6 muffins

Ingredients

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 tasty cheese grated + extra for topping
2 eggs at room temperature
3/4 cup milk
125 gram butter melted

Instructions

Preheat oven to 200°C/180°C fan-forced. Grease a 6-hole muffin tray.
Heat 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.
Sift flour, baking powder and salt into a large bowl. Add 1 cup of 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.
Spoon 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.