Bacon and Cornmeal Muffins

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  • Course: Desert
  • Cuisine: Western
  • Prep time: 15 mins
  • Cook time: 20 mins
  • Total time: 35 mins

INGREDIENTS: 

MAKES 14 
  • 8 bacon rashers (strips) 
  • 50g/2oz/¼ cup butter 
  • 50g/2oz/¼ cup margarine
  • 115g/4oz/1 cup plain (all purpose) flour 
  • 15ml/1 tablespoon baking powder 
  • 5ml/1 tsp sugar
  • 1.5ml/¼ tsp salt 
  • 225g/8oz/2 cups cornmeal 
  • 120ml/4fl oz/½ cup milk 
  • 2 eggs

STEPS: 

  1. Preheat the oven to 200°C/400°F/Gas 6. Lightly grease 14 deep muffin cups or use paper cases. 
  2. Fry the bacon until crisp. Drain on kitchen paper, then chop into small pieces. Set aside. 
  3. Gently melt the butter and margarine and set aside. 
  4. Sift the flour, baking powder, sugar and salt into a large mixing bowl. Stir in the cornmeal, then make a well in the center. 
  5. In a pan, heat the milk to lukewarm. In a small bowl, lightly whisk the eggs, then add to the milk. Stir in the melted fats. 
  6. Pour the milk mixture into the center of the well and stir until smooth and well blended. 
  7. Stir the bacon into the mixture, then spoon the mixture into the prepared cups, filling them half-full. Bake until risen and lightly coloured, about 20 minutes. Serve hot or warm.

Nutrition Servings: Amount Per Serving

Calories: 271kcal | Carbohydrates: 14g | Protein: 9g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 47mg | Sodium: 360mg | Potassium: 167mg | Fiber: 1g | Sugar: 1g | Vitamin A: 195IU | Vitamin C: 1mg | Calcium: 130mg | Iron: 1mg;