|
To make corn with bacon muffins you will need
Ingredients
| 5 3/4 | oz | Flour | | 3 1/2 | oz | Cornmeal | | 3 1/2 | oz | Sugar | | 3 | teaspoons | Baking powder | | 1/2 | teaspoons | bicarbonate of soda | | pinch | Salt | | 8 | fl oz | Sour cream | | 3 | | X-lg eggs | | 5 | tablespoons | Butter; melted | | 12 | ounces | Sweetcorn | | 2 1/2 | oz | chopped-bacon | | | Cupcake papers |
Instructions
Preheat oven to 400~. You'll need a two 12 unit muffin tins, lined with cupcake papers. Whisk the dry
ingredients together, throughly, in a bowl and set aside. Whisk the sour
cream, eggs amd melted butter together until well-blended. Make a well in
the dry ingredients, pour in cream/butter/egg mixture and add
the corn and bacon. Using a spatula, fold the ingredients
together, just until combined--DON'T OVERMIX. Spoon the mixture into the
lined muffin tins, filling them evenly, about 3/4 full. Bake for 20-25
minutes, testing until a wooden pick comes out clean.
Corn with bacon muffins are lovely eaten warm.
Recieve recipes by email. Subscribe
here
|
|
|
