Sweetcorn and bacon muffins Recipe

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20 min


25 min

Sweet, savoury and salty, these muffins are a great picnic treat and prove that muffins don’t have to just be of the chocolate variety. These savoury delights would also be a great additions to lunchboxes that the kids will love, or a lunch with a difference for you served with salad. They’re made using cheddar cheese but you could switch for your favourite type if you’d like something a little stronger or milder.


  • 3 rashers of bacon chopped
  • 300g self-raising flour
  • 1tsp baking powder
  • 100g drained sweetcorn
  • 100g grated cheddar cheese
  • 200ml milk
  • 4tbsp vegetable or sunflower oil
  • 2 eggs


  • Preheat oven to 200°C/400°F/Fan 180°C/Gas Mark 6.

  • Line a muffin tray with 12 cases.

  • In a large frying pan, fry the bacon and set to one side.

  • In a bowl sift together the self-raising flour and baking powder.

  • Mix through the bacon, sweetcorn and cheese.

  • In a separate bowl mix the milk, eggs and oil stir until well combined.

  • Pour the dry ingredients into the wet and mix until just combined.

  • Divide between the 12 cases.

  • Bake for 20 minutes or until well risen and firm to the touch.

  • Remove from the oven and allow to cool for 5 minutes before transferring to a wire rack to cool fully.

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Top Tip

Serve these with cream cheese and have these as an alternative to bread.

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