Baconeese Corn Muffins

These muffins make a great breakfast served warm from the oven with a spoonfull of butter or soft cheese.

• Ready In: 35 mins
• Yields: 8 muffins

Ingredients

• 100  g smoked streaky bacon, roughly chopped
• 50  g butter
• 300  g plain flour
• 2  teaspoons baking powder
• 25  g cornmeal
• 1  teaspoon caster sugar
• 1  teaspoon salt
• 120  g cheddar cheese, finely diced
• 1  egg, beaten
• 300  ml milk

Directions

1. Preheat the oven to 200 degrees centigrade.
2. Line a muffin tin with paper cases.
3. Cook the bacon in a non-stick fry pan for 3-4 minutes until golden.
4. Drain on kitchen paper.
5. Add the butter to the ban, remove from the heat and leave to melt.
6. Sift the flower and baking powder into a large bowl and stir in the cornmeal, sugar, salt, cooked bacon and three quarters of the cheese.
7. Crack the egg into a seperate bowl and whisk in the egg and melted butter.
8. Stir the liquid into the dry ingredients, taking care not to over mix.
9. Divide the mixture between the paper cases, scatter over the reserved cheese and bake for 20 minutesor so until well risen and just firm.
10. Transfer to a wire rack, and allow to cool slightly-if you can wait, that is.