Ingredients
Method
1.Preheat oven to 180°C or 160°C fan-forced. Line a six-hole Texas muffin tray with café-style paper cases. Heat a nonstick frying pan over moderate heat. Add bacon, then cook and stir for 3 minutes or until browned. Drain on a paper towel.
2.Sift flour into a bowl. Add corn, half the mozzarella and half the bacon. Make a well in the centre. Whisk milk, butter and eggs in a jug. Add milk mixture to flour mixture, then stir until just combined (don’t over-mix). Spoon mix into prepared holes. Top each with some of the remaining mozzarella, then bacon.
3.Bake for 30 minutes or until cooked. Stand in tray for 5 minutes. Transfer to a wire rack to cool, then wrap individually.
Note
- Bake muffins on the weekend and freeze for lunchboxes. – Add vege sticks, yoghurt and dried apricots as lunchbox fillers.