Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 12 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
12
- 6 streaky bacon rashers, excess fat removed, finely chopped
- 3tablespoons vegetable oil
- 1 red onion, finely chopped
- 200grams frozen sweetcorn
- 175grams fine cornmeal
- 125grams plain flour
- 2teaspoons baking powder
- 50grams Cheddar cheese, grated
- 3/4 cup skimmed milk
- 2 eggs
Nutrition per serving
967kJ / 232Cal
967 Kilojoules or 232 Calories
11% of daily energy intake*
Protein
6.5grams
Fat
11.2grams
Carbs
26.3grams
Sugars
2.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Lightly oil a 12-hole muffin tin.
Step 2 of 5
Dry-fry the bacon and onion in a nonstick frying pan over a medium heat for 3-4 minutes until the bacon is turning crisp. Meanwhile, cook the sweetcorn in a saucepan of boiling water for 2 minutes to soften. Drain.
Step 3 of 5
Put the cornmeal, flour and baking powder in a bowl and mix together. Add the sweetcorn, cheese, bacon and onions, then stir in.
Step 4 of 5
Whisk the milk with the eggs and oil in a separate bowl, then add to the dry ingredients. Stir gently until just combined, then divide the mixture between the muffin tin sections.
Step 5 of 5
Bake in a preheated oven, 220°C, Gas Mark 7, for 15-20 minutes until golden and just firm. Loosen the edges of the muffins with a knife and transfer to a wire rack to cool.
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