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Mini Corn and Bacon Muffins

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“These little muffins are delicious served with a bowl of hot soup for a lunch or dinner or to have just on their own. A nice change from the usual bread rolls or slices of toast!”
READY IN:
35mins
YIELD:
24 Mini Corn And Bacon Muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Fry the bacon and then chop/dice.
  2. Sift the flour, cornmeal, salt and baking powder into a bowl.
  3. Add lots of freshly ground black pepper.
  4. Add chopped spring onions, corn, parsley, eggs, milk, oil and honey to the dry ingredients and FOLD in (Stir until just mixed- do NOT beat!).
  5. Place tablespoons of mixture into well greased patty tins.
  6. Sprinkle the top of 8- with poppy seeds, 8-with toasted sesame seeds and 8- with mustard seeds.
  7. Sprinkle a little paprika over them all.
  8. Bake in very hot oven (220-230'C) for 15 minutes.

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