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Corn, Spinach and Bacon Muffins

Corn, Spinach and Bacon Muffins

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15 mins + 35 mins
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Serves 6

Ingredients

  • 2 Tsp vegetable oil
  • 3 bacon rashers, rind removed, finely chopped
  • 150 g baby spinach leaves
  • 2 cups self-raising flour
  • 1 Tsp baking powder
  • 1 cup grated tasty cheese, plus 1/4 cup extra
  • 2 eggs, at room temperature
  • 3/4 cup milk
  • 125 g melted butter
  • 1 cup corn kernels, drained and rinsed

Method

1. Preheat oven to 200°C (180°C fan-forced.) Grease a 6-hole (3/4-cup) large muffin tray.

2. Heat oil in a medium frying pan over moderate heat. Add bacon cook, stirring for 2 minutes or until browned. Remove bacon and dry with paper towels.

3. Add spinach to pan and cook stirring for 1-2 minutes or until spinach wilts. Remove from heat, cool slightly. Using hands, squeeze excess liquid from spinach, chop coarsely. Combine spinach and bacon in a medium bowl.

4. Sift flour, baking powder and salt into a large bowl. Add cheese, corn and the bacon mixture. Mix well to combine.

5. Whisk eggs, milk and butter in a medium jug.

6. Make a well in the centre of mixture and pour egg mixture into flour mixture. Using a large spoon gently fold together until just combined.

7. Spoon mixture into prepared muffin tray, Sprinkle with extra tasty cheese and corn kernels. Bake for 25-30 minutes or until a skewer inserted at centre comes out clean. Stand muffins in tray for 5 minutes, then transfer to a wire rack to cool slightly before serving.

This recipe was sent in by Food to Love

MEAL INGREDIENTS

Qty Price
Sunfield Salad & Cooking Oil $2.50 ea was $3.00
$2.50 ea was $3.00
Countdown Middle Bacon $5.50 ea
$5.50 ea
Value Spinach Baby Leaf $3.50 ea
$3.50 ea
Countdown Flour Self Raising $1.90 ea
$1.90 ea
Hansells Baking Powder $2.49 ea
$2.49 ea
Mainland Cheese Grated Tasty $8.50 ea
$8.50 ea
Big Paddock Eggs 10pk Free Range Mixed Grade $7.00 ea
$7.00 ea
Countdown Milk Standard $2.32 ea
$2.32 ea
Essentials Corn Kernels $1.00 ea
$1.00 ea
Mainland Butter $6.80 ea was $7.50
$6.80 ea was $7.50