Corn and bacon Muffins

Corn and Bacon Muffins

Ingredients:

6 rashers of bacon 

1 large brown onion

120 ml milk

2 large eggs

60g melted butter

1 can corn kernels (410g)

300g Self Rising flour, sifted

1cup Grated Cheddar Cheese 

1 tsp of paprika powder

Salt to taste

Method:

Preheat oven at 200C. (180C fan forced)

Grease muffin pan.

Fry bacon and onion till lightly browned. Toss in drained can of corn, stir on heat for a minute then set aside to cool.

Whisk milk, eggs, and melted butter till well combined

Add bacon mixture and most of the cheese, mix well.

Add in flour and mix till just combined (do not over mix, batter should be lumpy)

Spoon into muffin pan.

Bake for 20mins.

Stand for 5mins before serving.