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.
Top tip for making Sweetcorn and bacon muffins
Serve these with cream cheese and have these as an alternative to bread.