Corn and Bacon Muffins
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When you think ‘muffins’, you’re likely to imagine chocolate or blueberries in batter flecked with brown sugar. Scones – rich in raisins, piled with jam and cream, whichever should go on top. Pancakes – sweet. Biscuits – ditto. Tarte Tatin – likewise.
But all the above can come in savoury versions and none the worse for it, just depends what you fancy. Cheese scones are great, just try this recipe. Pancakes with spinach filling are simply gorgeous. Cheddar or Parmesan cheese biscuits – lovely. And I’ve tried a most delicious tarte tatin made with caramelised tomatoes.
These muffins are made with sweetcorn, onions and bacon, excellent for lunch or just as a snack. A little bit like old fashioned corn fritters except baked into muffin shapes. The recipe comes from Dan Lepard’s ‘Short and Sweet’.
- 200g plain flour
- 75g polenta or cornmeal
- 1 tbsp caster sugar
- 3tsp baking powder
- ½ tsp salt
- 3 medium eggs
- 75g plain yoghurt
- 50g sour cream or crème fraiche
- 2tsp Tabasco sauce
- ½ small red onion, finely chopped
- 150g tinned sweetcorn, drained
- 100g coarsely grated courgette
- 150g streaky bacon (about 6-7 rashers)
- 100g butter
- smoked paprika
Line 12 pockets of the muffin tray with paper cases or butter and flour them well. Preheat the oven to 200C/390F/gas 6.
Stir together the flour, the polenta, sugar, baking powder and salt in a large bowl. In a separate bowl beat together the eggs, the yoghurt, sour cream and Tabasco then mix in the red onion, sweetcorn and grated courgette.
Fry the bacon until crisp, chop it up roughly and melt the butter in the pan you’d cooked the bacon in. Let it cool down slightly then add to the egg mixture with the bacon pieces. Stir well.
Now fold this into the dry ingredients until combined.
Spoon the mix into the muffin cases quite up to the top as these muffins don’t rise an awful lot. Sprinkle some smoked paprika on top of each muffin and bake for 25 minutes until a skewer inserted in the middle of a muffin comes out clean. Cool on a wire rack.