Mini Corn and Bacon Muffins

These little muffins are delicious served with a bowl of hot soup for a lunch or dinner or to have just on their own. A nice change from the usual bread rolls or slices of toast!

• Ready In: 35 mins
• Yields: 24 Mini Corn And Bacon Muffins

Ingredients

• 4  slices bacon
• 1 1⁄2 cups self-raising flour
• 1⁄2 cup cornmeal
• 1⁄2 teaspoon salt
• 1  teaspoon baking powder
•  fresh ground black pepper (LOTS!)
• 1  pinch cayenne pepper
• 12  spring onions, chopped
• 1 (200 g) can sweet whole kernel corn (drained)
• 1  bunch parsley, chopped finely
• 2  eggs
• 3⁄4 cup milk
• 4  tablespoons light olive oil
• 2  tablespoons honey
•  poppy seed
•  toasted sesame seeds
•  mustard seeds
•  paprika (optional)

Directions

1. Fry the bacon and then chop/dice.
2. Sift the flour, cornmeal, salt and baking powder into a bowl.
3. Add lots of freshly ground black pepper.
4. Add chopped spring onions, corn, parsley, eggs, milk, oil and honey to the dry ingredients and FOLD in (Stir until just mixed- do NOT beat!).
5. Place tablespoons of mixture into well greased patty tins.
6. Sprinkle the top of 8- with poppy seeds, 8-with toasted sesame seeds and 8- with mustard seeds.
7. Sprinkle a little paprika over them all.
8. Bake in very hot oven (220-230'C) for 15 minutes.