Saturday, January 8, 2011

Bacon Cheese Corn Muffin

Hubby is once again away travelling for work. So what do we girls do when we're home alone? Mess up the kitchen of course! =) Today we decided to try something a little different. Instead of making sweet stuff, we made savory muffins. I measured out the ingredients and let chef Fat cheeks do everything else. I have to say she's really getting quite good. The muffins turned out perfect! It has a lovely cheesy crusty top while inside is soft and moist. The bacon bits adds much flavor while the corn gave the muffin texture. The secret ingredient which give these muffins the oomph is the onion powder and garlic salt. This recipe is a keeper! Within minutes out of the oven, while still piping hot, Fat cheeks & myself polished off 1 muffin each. She even asked me to save one for Daddy. So sweet right? =)

(makes 9 muffins)
- 3 to 4 rashers of bacon (I bought pre-packed bacon bits from Cold Storage. It weighed 190g & I used it all)
- 1 small white onion
- 60ml milk
- 1 large egg
- 30g melted butter
- 100g cream corn
- 150g Self Rising flour, sifted
- Grated Cheddar Cheese (I used one good handful)
- 1 tsp of onion powder & a dash of garlic salt

- preheat oven at 200 deg C
- grease muffin pan
- fry bacon and onion till lightly browned, set aside to cool
- whisk milk, eggs, melted butter, cream corn till well combined
- add bacon and most of the cheese (reserve balance for topping), mix well
- add in flour and mix till just combined (do not over mix, batter should be lumpy)
- spoon into muffin pan, top with balance cheese
- baked for 20mins
- stand for 5mins before serving
The ingredients
Chef Fat cheeks all ready to start
Chef Fat Cheeks in deep concentration
Yes, that's her cracking the eggs all by herself. =)
Now to add the flour
Mix mix mix
Chef Fat Cheeks having so much fun. 
Back in deep concentration.
It's really good!
My ancient muffin pan ready to go into oven.
The final product! =)