corn, jalapeno, bacon & cheese muffins
This recipe was made using tulip muffin cases, if you don’t have tulip muffin cases, use the regular fluted muffin cases but be aware, the recipe will make more than 12 so have another muffin pan on hand – the fluted muffins cases are best filled to three-quarters.
Servings: 12 muffins
Ingredients
- 3 cups self-rising flour (self-raising flour)
- 2 cups grated white cheddar cheese
- 1 1/2 cups fresh corn kernels, or frozen corn, thawed
- 8 slices bacon, cooked according to package directions & chopped
- 1/2 cup packed brown sugar
- 1 to 2 fresh jalapeno, diced, plus 2 extras, sliced for garnish
- 1 cup buttermilk
- 3/4 cup (1 1/2 sticks) butter, melted (200g)
- 2 large eggs
Instructions
- Preheat the oven to 400°F (200°C). Line a 12-hole muffin pan with tulip muffin cases with cooking spray. (If you don’t have tulip muffin cases, use the regular fluted muffin cases but be aware, the recipe will make more than 12 so have another muffin pan on hand – the fluted muffins cases are best filled to three-quarters.)
- Combine flour, 1 cup of cheese, corn, bacon, sugar & diced jalapeno in a large bowl.
- Whisk buttermilk, butter & eggs in a medium bowl. Add to the flour mixture, folding & stirring until mixture is just combined; do not over mix. Spoon mixture into muffin cases until each hole is about half filled for the tulip cases & three-quarters filled for the fluted cases. Sprinkle with remaining cheese & add slices of jalapeno. Bake for 25 minutes or until a skewer inserted into the centre of one comes out clean & the tops are golden.
- Let stand in pan for 5 minutes before removing to a wire rack. Serve warm with butter or freeze individually when cold. Makes 12.