These lovely savoury muffins are studded with chunks of smoky bacon and sweetcorn, flavoured with a pinch of mustard and paprika. Perfect cooled as a grab and go snack or warm from the oven.
- 250g self-raising flour
- 150g strong mature Cheddar, grated
- 3 rashers smoked bacon, chopped, fried, drained of fat
- 100ml yoghurt
- 100ml milk
- 2 eggs
- 1/2 tsp. each salt, pepper and mustard powder
- 1/4 tsp. paprika
- 150g sweetcorn kernels, drained of water
Preheat oven to 200C and grease or line a muffin tin.
Sift together the flour, salt, pepper, mustard and paprika. Whisk together the yoghurt, milk and eggs. Add the wet mix to dry and stir until just combined, then fold in the bacon, cheese and sweetcorn. Divide between the liners and bake for 15 minutes or until risen and golden.