Name: Bacon, cheese and chilli muffins
Cook time: 40 min
Total time: 40 min
Ingredients: 5 rindless bacon rashers (325g), chopped coarsely; 2 1/2 cup (375g) self-raising flour; 80 gram butter, chopped; 1 teaspoon sweet paprika; 1/2 teaspoon dried chilli flakes; 1 1/2 cup (180g) coarsely grated cheddar cheese; 310 gram can corn kernels, drained; 1 egg; 1 cup (250ml) buttermilk

Ingredients

5 rindless bacon rashers (325g), chopped coarsely

2 1/2 cup (375g) self-raising flour

80 gram butter, chopped

1 teaspoon sweet paprika

1/2 teaspoon dried chilli flakes

1 1/2 cup (180g) coarsely grated cheddar cheese

310 gram can corn kernels, drained

1 egg

1 cup (250ml) buttermilk

Method

1.Preheat oven to 200°C/180°C fan-forced. Oil three 6-hole (¹/³-cup/180ml) muffin pans.

2.Cook bacon in heated medium frying pan, stirring, until crisp; drain on absorbent paper.

3.Process flour, butter, paprika and chilli until mixture resembles breadcrumbs. Transfer to medium bowl; stir in bacon, cheese, corn and combined egg and buttermilk.

4.Spoon ¼ cup of the mixture into each pan hole; bake about 20 minutes. Turn muffins onto wire rack; serve warm.

A strong vintage cheddar is best to stand up to the other robustly flavoured ingredients. These savoury muffins are a terrific accompaniment to a bowl of soup. They can be made a few hours ahead and warmed in a low oven when required, or you can make them days ahead and freeze them. Allow to thaw (for about 2 hours), then warm before serving.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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