• Easy
  • Makes 6
  • 15 mins prep
  • 25 mins cook

Corn, spinach and bacon muffins

Corn, Spinach and Bacon Muffins

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


Corn, spinach and bacon muffins

  • 2 tsp vegetable oil
  • 3 bacon rashers, rind removed, finely chopped
  • 150 g baby spinach leaves
  • 2 cups self-raising flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup grated tasty cheese, plus
  • 1/4 cup extra
  • 2 eggs, at room temperature
  • 3/4 cup milk
  • 125 g 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.
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