CHEESY BACON AND CORN MUFFINS

CHEESY BACON AND CORN MUFFINS
Cheesy Bacon & Corn Muffins
125g shortcut bacon, diced
1¾ cups self-raising flour
2 cups grated cheese
1½ cups milk
1 egg
60g butter, melted
125g can corn kernels, drained

Preheat oven to 200°C. Grease a medium 12-hole muffin tray.
Fry bacon in a nonstick frying pan for 3 mins until crisp. Cool.
Sift flour into a bowl, add cheese and stir to combine.
Whisk milk, egg and butter together.
Add to flour with corn and bacon and mix quickly and lightly together.
Divide mixture between muffin holes.
Bake for 20 mins until golden.
Cool on wire rack.

RECIPE tested by Adri Poultney (I just left the corn out)