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Corn And Bacon Muffins Recipe

by Global Cookbook

Ingredients

4 x finely minced bacon rashers 2 c. self-raising flour 1 tsp paprika 2 ounce minced butter 1 x lightly beaten egg

1 tsp grain mustard 1/4 c. buttermilk 5 ounce can creamed corn 2/3 c. lowfat milk 2 Tbsp. grated fresh parmesan cheese

Directions

1. Preheat oven to 375F, prepare pans. Cook bacon till crisp, drain on absorbent paper. Sift flour & paprika, rub in butter till mix resembles fine breadcrumbs. Stir in bacon. Mix egg, mustard, buttermilk, corn & 1/2 c. lowfat milk together. Add in dry mix to wet mix adding the rest of the lowfat milk if required. Spoon into pans, sprinkle with cheese, bake for about 20 mins or possibly till done.
2. Makes 12.

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