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Photo of Cheddar, sweetcorn and bacon mini muffins by WW

Cheddar, sweetcorn and bacon mini muffins

Points® value
Total Time
35 min
15 min
20 min
Starring a trio of traditional flavours, these bite-sized savoury muffins are very quick and easy to make. A sprinkling of grated cheese adds a touch more taste


Oil spray

1 x 3 second spray(s)

Shortcut bacon

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

Fresh chives

1 tbs, finely chopped

Light cheddar cheese

60 g, (grated)

Skim milk

½ cup(s), (125ml)


1 medium, lightly beaten

Light sour cream

2 tbs


  1. 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.
  2. 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.
  3. 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.
  4. 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.