Saturday, 27 August 2011
They are a great side to soups and casseroles. Brilliant on there own with some butter as lunch or a snack. And its another sneaky way to get veggies into your kids.
I remember my mum making them when I was younger. I couldn't remember exactly what she put into hers so I created my own. I used what ever I had lying in my fridge which ended up being a pretty good tasting muffin.
2 cups self-raising flour
½ cup grated tasty cheese
125g Butter, melted
1 cup milk
1 egg, lightly beaten
¾ cup chopped bacon
½ cup corn kernels (frozen, fresh or tinned)
1 tbl spoon chives (again I used to paste)
1. Pre heat oven to 180°C. Combine flour and cheese in a bowl.
2. Add butter, milk, egg, bacon, corn and chives (or chosen flavouring) and stir with a large metal spoon until just combined. Do not over mix.
3. Spoon mixture into 12 x 1/3 cup capacity muffin pans that are lined with muffin cases.
4. Bake for 15-20 minutes or until golden and cooked.
5. Serve warm, halved and slathered in butter.