Bacon & Sweetcorn Breakfast Muffins
These breakfast muffins are packed with sunshine and savoury satisfaction in every bite.
Puffy and golden on the outside, they offer a tender, fluffy crumb that’s laced with smoky bacon and sweet bursts of corn for a delightful contrast.
Each mouthful delivers a warm, comforting flavour that’s rich without being heavy, making them an instant morning favourite.
Perfect straight from the oven or on the go, these muffins are all about bold, comforting taste that feels like a hug first thing in the day. Richly satisfying, slightly sweet and utterly delicious.
Ingredients
- Olive oil spray
- 4 (about 250g) Otway Pork short cut bacon rashers
- 1 tablespoon olive oil
- 300g can sweet corn kernels, drained
- 100g butter, melted
- 3 eggs
- 1 tablespoon honey
- 1 cup shredded tasty cheese
- ¼ cup milk
- 2 tablespoons finely chopped chives, plus extra, to serve
- 1 cup plain flour
- 2 teaspoons baking powder
Method
Preheat oven to 180°C fan-forced. Spray a 6-hole (¾ cup-capacity) muffin pan with oil.
Line each hole with bacon rashers, slice the loin in half to line the base and use strips of bacon to line the sides. Chop the bacon off-cuts.
Heat oil in a large frying pan over medium-high heat. Add chopped bacon off-cuts and corn. Cook, stirring occasionally, for 5 minutes or until bacon is golden. Set aside to cool for 5 minutes.
Combine butter, eggs and honey in a large mixing bowl. Whisk until combined. Stir in cheese, milk, chives and three quarters of the cooled corn and bacon. Sift in flour and baking powder. Season with salt and pepper. Stir until combined.
Divide batter evenly into each bacon-lined hole. Scatter remaining cooled corn and bacon over the top.
Bake for 25 minutes or until golden and puffed. Remove from oven and set aside in pan for 5 minutes. Serve hot or cold scattered with extra fresh chives.
Australian Pork
