Cheddar, sweetcorn and bacon mini muffins
1 x 3 second spray(s)
60 g, finely chopped
Wholemeal self-raising flour
1 cup(s), (160g), sifted
Reduced fat oil spread
20 g, chilled
1 cob(s), large, kernels removed
1 tbs, finely chopped
Light cheddar cheese
60 g, (grated)
½ cup(s), (125ml)
1 medium, lightly beaten
Light sour cream
- Lightly spray a large non-stick frying pan with oil and heat over high heat. Add bacon and cook, stirring, for 2–3 minutes or until golden. Cool.
- Preheat oven to 180°C or 160°C fan-forced. Line a 24-hole (1 tablespoon/20ml capacity) mini muf f in tin with paper cases.
- Place flour and spread in a large bowl. Using your f ingers, rub spread into flour until mixture resembles f ine breadcrumbs. Stir in bacon, corn, chives and half the cheese. Add milk and egg and mix until just combined (do not overmix). Season with sea salt and freshly ground black pepper.
- Spoon mixture into paper cases and sprinkle with remaining cheese. Bake for 15–20 minutes or until cooked when tested with a skewer. Stand muffins in tin for 5 minutes before turning out onto a wire rack to cool completely. Serve muffins topped with sour cream.