Corn, spinach and bacon muffins

These hearty savoury muffins are great for lunchboxes, morning tea and even breakfast on the run.

  • 15 mins preparation
  • 25 mins cooking
  • Print


Corn, spinach and bacon muffins
  • 2 teaspoon vegetable oil
  • 3 bacon rashers, rind removed, finely chopped
  • 150 gram baby spinach leaves
  • 2 cup self-raising flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup grated tasty cheese, plus
  • 1/4 cup extra
  • 2 eggs, at room temperature
  • 3/4 cup milk
  • 125 gram butter, melted
  • 2 125 g cans corn kernels, rinsed


Corn, spinach and bacon muffins
  • 1
    Preheat oven to 200°C/180°C fan-forced. Line a 6-hole (3/4-cup) texas muffin tray with paper cases.
  • 2
    Heat oil in a medium frying pan over moderate heat. Add bacon: cook stirring for 2 minutes or until browned. Drain on paper towels. Add spinach to pan; cook stirring and for 1-2 minutes or until spinach wilts. Remove from heat; cool slightly. Using hands, squeeze excess liquid from spinach; chop coarsely. Combine spinach and bacon in a medium bowl.
  • 3
    Sift flour, baking powder and salt into a large bowl. Add cheese and bacon mixture. Make a well in the centre of mixture. Whisk eggs, milk and butter in a medium jug; pour into flour mixture. Using a large spoon, gently fold together until just combined.
  • 4
    Spoon mixture into prepared holes; sprinkle with extra tasty cheese and corn kernels. Bake for 25-30 minutes or until a skewer inserted at centre comes out clean. Stand muffins in tray for 5 minutes, then transfer to a wire rack to cool slightly. Serve.


Makes 6