Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 12 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
12
- 2 cups self-raising flour
- 1/2teaspoons bicarbonate of soda
- 1 cup soy milk
- 125grams plant-based margarine, melted
- 300grams sweet corn kernels, drained, rinsed
- 1/4 punnet rosemary, leaves picked, chopped
- 160grams Made With Plants Meat-Free Bacon, cut into 2cm pieces
- 100grams Made With Plants Dairy-Free Cheddar, grated
Description
Packed with savoury meat-free bacon and dairy-free cheese, nothing compares to these scrumptious plant-based muffins!
Method
Step 1 of 2
Preheat oven to 190°C/170°C fan-forced. Grease 2 x 6-hole (1/3-cup) silicone muffin trays. Sift flour and bicarbonate of soda in a large bowl. Make a well at centre. Add milk, margarine, corn, rosemary, and three-quarters of the bacon and cheddar. Mix well.
Step 2 of 2
Divide mixture evenly among prepared holes. Sprinkle tops with remaining bacon and cheese. Cook for 20-25 minutes, or until tops are golden brown and a skewer inserted into the centre of muffins comes out clean. Stand for 5 minutes. Transfer to a wire rack. Serve.
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