Ingredients
100 g smoked streaky bacon, roughly chopped
50 g butter
300 g plain flour
2 teaspoons baking powder
25 g cornmeal
1 teaspoon caster sugar
1 teaspoon salt
120 g cheddar cheese, finely diced
1 egg, beaten
300 ml milk
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
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Preheat the oven to 200 degrees centigrade. Line a muffin tin with paper cases. Cook the bacon in a non-stick fry pan for 3-4 minutes until golden. Drain on kitchen paper. Add the butter to the ban, remove from the heat and leave to melt. Sift the flower and baking powder into a large bowl and stir in the cornmeal, sugar, salt, cooked bacon and three quarters of the cheese. Crack the egg into a seperate bowl and whisk in the egg and melted butter. Stir the liquid into the dry ingredients, taking care not to over mix. Divide the mixture between the paper cases, scatter over the reserved cheese and bake for 20 minutesor so until well risen and just firm. Transfer to a wire rack, and allow to cool slightly-if you can wait, that is.