Creamed Corn, Parsley & Bacon on Muffins

This is a simple & tasty brekky or lunch. I found this in a healthy heart cookbook. Tastes just as great on leftover damper instead of muffins too.

• Ready In: 7 mins
• Serves: 4

Ingredients

• 2  slices bacon, chopped
• 440  g  canned  creamed corn
• 1  tablespoon parsley, finely chopped
• 4  English muffins, toasted
•  butter (optional)

Directions

1. Fry bacon in a non-stick pan until crisp; drain.
2. Heat corn in a pan over a low heat, add in bacon & parsley.
3. Spread muffins with butter and top with corn mixture.
4. Serve garnished with extra parsley if desired.