These tasty little muffins are ideal for a morning tea treat or a lunchbox filler.
Savoury mini muffins are great to keep on hand for lunchbox snacks. They are easy to make, so give the kids a little bit of help the first time, then they’ll be able to whip up a batch themselves in the future.
Bacon and corn mini muffins
Makes 36 mini muffins
Ingredients
125g streaky bacon, diced
1 1/2 cups self-raising flour
2 eggs
1 cup milk
1/4 cup garlic chives, chopped
1 cup cheddar cheese, grated
1 cup cooked corn kernels (fresh, canned or thawed from frozen)
Salt and pepper
Method
- Preheat the oven to 180°C. Grease and line your mini muffin tins with muffin cases (if using silicone muffin cases, grease them instead).
- In a non-stick skillet over medium heat fry bacon for 3 minutes. Set aside to cool.
- Add sieved flour to a large mixing bowl. Crack eggs into another mixing bowl, add milk, salt and pepper and whisk well. Pour wet ingredients into the flour bowl, add in cheese, garlic chives, bacon and corn and mix well.
- Spoon into muffin tins and bake for 14 minutes (this can differ slightly depending on the size of your mini muffins), until golden and cooked through. Place on a wire rack to cool.
These muffins freeze well if you want to make a batch and have them ready for school lunches through the week. You can make larger muffins - just adjust the cooking time a bit.