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Corn, Spinach and Bacon Muffins

This delicious Corn, Spinach and Bacon Muffin recipe is a tasty savoury breakfast you can easily eat on the run!
Photo of Corn, Spinach and Bacon Muffins

Ingredients

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

Method

  1. Step 1 of 7
    Preheat oven to 200°C (180°C fan-forced.) Grease a 6-hole (3/4-cup) large muffin tray.
  2. Step 2 of 7
    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. Step 3 of 7
    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. Step 4 of 7
    Sift flour, baking powder and salt into a large bowl. Add 1 cup cheese, corn and the bacon mixture. Mix well to combine.
  5. Step 5 of 7
    Whisk eggs, milk and butter in a medium jug.
  6. Step 6 of 7
    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. Step 7 of 7
    Spoon mixture into prepared muffin tray, Sprinkle with 1/4 cup 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.

Method

  1. Step 1 of 7
    Preheat oven to 200°C (180°C fan-forced.) Grease a 6-hole (3/4-cup) large muffin tray.
  2. Step 2 of 7
    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. Step 3 of 7
    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. Step 4 of 7
    Sift flour, baking powder and salt into a large bowl. Add 1 cup cheese, corn and the bacon mixture. Mix well to combine.
  5. Step 5 of 7
    Whisk eggs, milk and butter in a medium jug.
  6. Step 6 of 7
    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. Step 7 of 7
    Spoon mixture into prepared muffin tray, Sprinkle with 1/4 cup 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.

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