Bacon and corn mini muffins
These mini muffins are an easy lunchbox or afternoon snack for kids and adults. We love the combination of bacon, corn, garlic chives and cheese.
Ingredients
- 125 g Farmland thin sliced streaky bacon diced
- 1 ½ cups self raising flour
- 2 eggs
- 1 cup milk
- ¼ cup Superb Herb garlic chives chopped
- 1 cup cheddar cheese grated
- 1 cup cooked corn kernels fresh, canned or thawed from frozen
- salt and pepper
Instructions
- Preheat the oven to 180°C. Grease and line your mini muffin tins with muffin cases (if using silicone muffin cases then grease them instead).
- In a nonstick skillet over medium heat fry bacon for 3 minutes. Set aside to cool.
- Add sieved flour to a large mixing bowl. Crack eggs into another mixing bowl, add milk, salt and pepper and whisk well. Pour wet ingredients into the flour bowl, add in cheese, garlic chives, bacon and corn and mix well.
- Spoon into muffin tins and bake for 14 minutes (this can differ slightly depending on the size of your mini muffins), until golden and cooked through. Place on a wire rack to cool.
Notes
Tip 1: You can freeze muffins for easy snacks later.
Tip 2: You can use this muffin mix for any size muffin, just adjust the cooking time.
Tip 2: You can use this muffin mix for any size muffin, just adjust the cooking time.
Tried this recipe?Let us know how it was!
If you have a sweet tooth, you can’t go past our classic banana chocolate muffins!
