Name: Spinach, bacon and corn muffins
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 cup self-raising flour; 1 cup baby spinach, finely shredded; 2 125 gram cans corn kernels, drained; 2 rashers rindless bacon, chopped; 2 tablespoon chives, snipped; 1 cup buttermilk; 1/2 cup vegetable oil; 1 egg, lightly beaten; 1/2 cup tasty cheese, grated; 3 eggs, hard-boiled, shelled, chopped

Ingredients

2 cup self-raising flour

1 cup baby spinach, finely shredded

2 125 gram cans corn kernels, drained

2 rashers rindless bacon, chopped

2 tablespoon chives, snipped

1 cup buttermilk

1/2 cup vegetable oil

1 egg, lightly beaten

1/2 cup tasty cheese, grated

3 eggs, hard-boiled, shelled, chopped

Method

Preheat oven to moderate, 180°C. Lightly grease a 12-hole muffin pan.

Sift flour into a large bowl. Stir in spinach, corn, bacon and half the chives. In a jug, combine buttermilk, oil and egg. Season to taste.

Make a well in the centre of dry ingredients. Add milk mixture all at once. Mix lightly, until just combined. Do not over-mix. Fold through cheese and chopped egg.

Divide mixture among recesses. Sprinkle with remaining chives.

Bake for 25-30 minutes or until cooked when tested. Serve muffins warm with butter.

16 strokes is usually enough when mixing muffin batter. Over-mixing the batter will result in dry, rubbery muffins.
Note

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Ingredients

Method

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