Corn and bacon muffins

 

                Muffins have been around since recipe books were first written in America, and corn muffins have always been popular. These muffins can be eaten as a snack or as an accompaniment to soups and salads.

                Muffins are best eaten the day they are made, but they may be successfully frozen in plastic bags or containers. To use, remove from the bag or container and thaw. Reheat in the oven (350F / 180C) for 15 to 20 minutes, until the muffins are heated through.

Makes about 18

• 1 cup all-purpose flour
• 1 tablespoon plus 1 teaspoon baking powder
• 1 cup cornmeal
• 1 teaspoon sugar
• Salt and pepper, to taste
• One-third cup butter
• 2 slices (rashers) lean bacon, diced
• 1 spring onion, finely chopped
• 1 cup milk
• 1 egg

1. Preheat the oven to 425F (220C).
2. Sift together the flour and baking powder into a bowl, then stir in the cornmeal, sugar, salt and pepper.
3. Heat the butter in a small pan and sauté the bacon and spring onion until lightly cooked ; set aside to cool.
4. Beat together the milk and egg, then stir in the bacon, spring onion and any butter left in the pan ; stir the milk and egg mixture into the cornmeal and flour mixture and mix lightly for about 1 minute.
5. Spoon the batter into well-greased muffin cups and bake for 15 to 20 minutes, or until risen and golden ; serve warm.

BON APPÉTIT