I remember very clearly the day I got given this recipe, our neighbour Paula had come around for a cuppa and she had brought a foil-wrapped plate that smelled like cheese and bacon heaven. It was enough to drag my fourteen year old self away from the basketball (I was obsessed at the time) on the television to hover expectantly at the edge of the kitchen where my Mum and Paula sat sharing cigarettes and tea.
My Mum wasn’t much of a cook (that’s story for another post really) so baked goods that didn’t smell like they’d been on fire were a novelty.
“Don’t just stand there love,get the butter out of the fridge before these go cold” Paula always called me love, I hated it, but if she was going to bring food over, she could call me the purple people eater and I’d put up with it.
The foil was unwrapped and with the little burst of steam the golden hued muffins seemed to light up the room. (ok, I’m exaggerating a little, but when my mum baked the fire brigade was put on stand-by and these looked amazing!)
We slathered them in cold butter and devoured them and when the plate was finished Paula saw me still hovering.”Canyougivemumtherecipethosewereexcellent”
Paula looked at me, then at my mum, she too had been on the receiving end of burnt goods of doom. “How about I show you how to make them?”
It’s been 18 years since Paula showed me how to make these muffins and I’ve made a few small changes to the recipe along the way, adding corn, reducing the onion etc but now it’s time to send the recipe out into the world where I hope someone else can teach their neighbours kid how to make them.
Corn, Bacon & Cheese Muffins
2 full rashers of bacon, diced (approx 75 grams)
1/2 medium onion, diced (I like to use red onions but whatever’s in the cupboard is fine)
1 Egg, beaten
20grams Butter, melted
270grams Self raising flour
1/2 teaspoon Salt
50 grams Grated cheese
50 grams Corn, drained
Tips: Don’t use muffin liners, these muffins like to stick to paper and so are best cooked in a greased and floured tray. Best eaten straight from the oven.
- Preheat oven to 220°Celsius
- Grease and flour a 12 cup muffin tray
- Fry onion and bacon over a medium heat until onion is translucent. Spread on paper towel to drain off excess fat and cool.
- In a large bowl mix milk, egg and butter until combined.
- Add remaining ingredients and mix with a fork until just combined (overbeating will make them tough)
- Divide mixture into your muffin tray (I’ve never tried it but I’ve heard an ice cream scoop is the ideal portion maker for this.)
- Bake until golden; 10-15 minutes, test with skewer and check if clean.