Bacon & Corn Muffins

It was time for a tea party to celebrate the fact that I had moved into a new place. Who better to invite than the friends who have been a part of my life since varsity? We got together one Saturday morning, and I quickly rummaged through the house to find something to bake. My thoughts settled on Bacon and Corn Muffins. These turned out very deliciously. Fortunately, I had taken photos of the steps and am therefore able to share this recipe with you.

Fry 250 g bacon bits in oil.

Brown two large chopped up onions in oil.

Measure 2 cups (500 ml) cake flour, 4 teaspoons (20 ml) baking powder, 1/2 teaspoon (2,5 ml) salt and 2 tablespoons (25 ml) sugar in a bowl.

Boil 1 cup (250 ml) corn in water, or drain a tin of corn.

Add the cooked corn, fried bacon and browned onions together in a bowl.

Add a cup (250 ml) of grated cheddar cheese to the dry ingredients and mix well.

Add a cup (250 ml) of milk, 1 egg and 4 tablespoons (50 ml) butter/margarine to the fried ingredients.

Add 2 teaspoons (10 ml) crushed garlic to the wet ingredients. Add 1 teaspoon (5 ml) each of oregano, parsley and sweet basil to the dry ingredients.

Mix the wet ingredients well.

Add the dry ingredients to the wet ones.

Mix well.

Scoop into muffin pans, or small bread pans.

Bake for 30 minutes in a preheated oven at 180°C.

Allow to cool slightly in the pan.

Remove from the pan and allow to continue cooling on a wire rack.

These muffins have enough 'wet' ingredients to as to not need butter.

Marietjie Uys (Miekie) is a published author. You can buy my books here:
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Jy kan Kom Ons Teken en Verf Tuinstories hier koop.
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Jy kan Tuinstories hier koop.
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