Recipe

Bacon, cheese and corn wholemeal lunchbox muffins

Ditch boring sandwiches and add an exciting element to your little one's lunchbox with this muffin recipe. Packed with bacon, corn and wholemeal flour, these muffins can also easily be baked in advance and frozen

By Sarah Murphy
  • 20 mins preparation
  • 35 mins cooking
  • Makes 6
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Ingredients

  • 250 gram bacon rashers, trimmed, chopped
  • 2 1/4 cup wholemeal self-raising flour
  • 125 gram corn kernels, drained
  • 1 1/3 cup mozzarella cheese, grated
  • 2/3 cup milk
  • 125 gram butter, melted
  • 2 eggs, at room temperature

Method

  • 1
    Preheat oven to 180°C or 160°C fan-forced. Line a six-hole Texas muffin tray with café-style paper cases. Heat a nonstick frying pan over moderate heat. Add bacon, then cook and stir for 3 minutes or until browned. Drain on a paper towel.
  • 2
    Sift flour into a bowl. Add corn, half the mozzarella and half the bacon. Make a well in the centre. Whisk milk, butter and eggs in a jug. Add milk mixture to flour mixture, then stir until just combined (don’t over-mix). Spoon mix into prepared holes. Top each with some of the remaining mozzarella, then bacon.
  • 3
    Bake for 30 minutes or until cooked. Stand in tray for 5 minutes. Transfer to a wire rack to cool, then wrap individually.

Notes

  • Bake muffins on the weekend and freeze for lunchboxes. - Add vege sticks, yoghurt and dried apricots as lunchbox fillers.