I am a sucker for savoury muffins though apart from my popular Spinach and Feta Muffins, it would seem the house has a sweet tooth.
Therefore your decision to cook this particular muffin recipe really will come down to whether you like savoury muffins or are all-in the sweet camp.
If you are like me – and Curtis Stone – you should pass GO, collect $200 and have these baking tonight.
Because if you’re like me, you’ll agree they are really great, savoury muffins.
(Like muffins should be.)
350gm smoked bacon, coarsely chopped
2 ½ cups self-raising flour
½ tsp salt
¼ tsp cayenne pepper
1 ¼ cups whole milk
3 large eggs
2 cups grated cheddar cheese
1 cup fresh yellow corn kernels (cut from a cob)
⅓ cup coarsely chopped fresh chives
For the herb butter
115gm softened unsalted butter
1 tbsp chopped chives
1 tbsp chopped parsley
Salt and freshly cracked black pepper
- Preheat the oven to 200c.
- In a large pan, cook the bacon over a medium heat for about 8 minutes until brown and crisp. Using a slotted spoon, transfer the bacon to paper towels and reserve the bacon drippings.
- Grease 12 muffin cups/tins with some of the reserved bacon drippings.
- In a large bowl, whisk the flour, salt and cayenne pepper to blend. In a separate large bowl, whisk the milk, eggs and the remainder of the bacon drippings to blend; stir in the bacon, 1 ½ cups of the cheese (leaving ½ cup), the corn kernels and the chives. Stir the milk mixture into the flour mixture until just blended.
- Spoon the mixture into the greased muffin cups and sprinkle the tops with the remaining cheese.
- Bake for about 18 minutes or until golden and cooked through.
- For the herb butter: combine the butter ingredients. Use immediately on the muffins or form into a log on some baking paper, roll and twist and refrigerate.