I baked a batch of these just after lunch today so the kids could come home from school and uni to a yummy afternoon tea that would keep them going until dinner. I also love that it presents an opportunity to sit down quietly with the girls and have a chat and catch up about our day before they settle down for homework and assignments. In winter I’ll serve some hot chocolate and in summer, a nice cool drink. I love it and I hope you enjoy these yummy muffins.
- 5 pieces shortcut bacon, diced
- 1 ¾ cups self-raising flour
- 2 cups grated cheese (tasty is preferable but mild is ok)
- 1 ½ cups milk
- 1 egg
- 2 tablespoons butter, melted
- ¾ cup corn kernels
- Preheat oven to 200C and lightly grease a 12-hole muffin tray.
- Saute bacon in a non-stick frying pan for a couple of minutes or until just crisp. Allow to cool.
- Sift self-raising flour into a bowl, add cheese and stir to combine.
- Whisk milk, egg and butter together.
- Add this mixture to the flour with the corn and bacon and mix together until just combined.
- Divide mixture evenly between muffin holes and bake for 19 – 21 minutes until golden. Test that the muffins are cooked by inserting a skewer into a muffin, the skewer should come out cleanly.
- Place muffins on a wire rack to cool.
Clever Tricks, Tips and Hints …
- The self-raising flour can be substituted with gluten free self-raising flour if needed.
- These muffins can be stored in the fridge in an air-tight container for 2 – 3 days or alternatively can be frozen for a couple of months.
- Tasty cheese is preferable when making these muffins, however, mild cheese works perfectly fine if that’s all you have in the fridge.