Corn and bacon muffins

Yield: 12 Servings

Measure 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

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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