Corn and bacon muffins with chive butter
When we were growing up, Gran used to give us corn fresh from the garden. Whether you use fresh or canned corn for this recipe, the sweetness of the corn and the smokiness of the bacon create an enjoyable combination. The best part, though, is the chive butter. It's so easy to make, and is delicious melted on the hot muffins.
1 and 3/4 cups self-raising flour
1 and 1/2 cups grated tasty cheese
1 and 1/2 cups milk
50g butter, melted
125g can corn kernels, drained
125g bacon, finely diced and cooked
200g butter, softened
2 tbs chopped fresh chives
To make the chive butter, combine butter and chives and mix well. Roll up in wax paper to form a log shape and refrigerate until slightly hard but still able to be spread easily. This will take approximately 30 minutes. Preheat oven to 200°C. Lightly grease a muffin tray or individual muffin tins. Set aside.
Sift flour into a large bowl. Stir in cheese and set aside. In another bowl, whisk together milk, egg and melted butter, then add corn and bacon.
Add wet mixture to flour and cheese mixture, and fold to combine. Divide mixture evenly between muffin holes.
Bake in the preheated oven for 25 minutes or until golden.
Serve warm with chive butter.
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Extract from Gran's Sweet Pantry by Natalie Oldfield. Photos by Todd Eyre, Published by HarperCollins.