Corn and bacon muffins
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Finely chopped bacon slices | |
| 2 | cups | Self-raising flour |
| 1 | teaspoon | Paprika |
| 2 | ounces | Chopped butter |
| 1 | Lightly beaten egg | |
| 1 | teaspoon | Grain mustard |
| ¼ | cup | Buttermilk |
| 1 | can | (4-5 oz) creamed corn (up to) |
| ⅔ | cup | Milk |
| 2 | tablespoons | Grated fresh parmesan cheese |
Directions
Preheat oven to 375øF, prepare pans. Cook bacon until crisp, drain on absorbent paper. Sift flour & paprika, rub in butter until mixture resembles fine breadcrumbs. Stir in bacon. Mix egg, mustard, buttermilk, corn & ½ cup milk together. Add dry mix to wet mix adding the rest of the milk if required. Spoon into pans, sprinkle with cheese, bake for about 20 mins or until done. Makes 12.
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