Serves: Made To Share
Preparation time: 15 MINS
Cook time: 25 MINS
Prep your veg by finely chopping up your pack of chives, and scallions.
In one bowl, mix together all your dry ingredients and stir to combine. Likewise in a secondary bowl, mix your wet ingredients. Then combine.
Pre-heat your oven to 200c.
Either use bun cases in your muffin tin, or coat the holes with oil. Fill each muffin tin hole around 3/4 full of muffin mix. I filled 12 muffin tin holes with bacon & cheese, then mixed in the sweetcorn into the mixture still left in the bowl. I was able then to fill a further 9 with this sweetcorn, bacon & cheese mix.
Bake your muffins in the oven for 25 minutes or until golden and fully cooked.
Eat straight away or allow to cool and store in the fridge! This will make 21 portions at 144 cals a pop.
Dry Ingredients
250g Self raising flour
1 tsp Baking powder
1 tsp Salt
200g Dromona Mature Grated Cheddar
80g Tinned Sweetcorn
25 g Chives
200g Crispy Bacon (pre-cooked)
3 Scallions
Wet Ingredients
2 Eggs – whisked
100ml Rapeseed Oil
250ml Whole Milk
