Spinach, bacon and corn muffins

  • 20 mins preparation
  • 30 mins cooking
  • Makes 12 Item
  • Print


Spinach, bacon and corn muffins
  • 2 cup self-raising flour
  • 1 cup baby spinach, finely shredded
  • 2 125 gram cans corn kernels, drained
  • 2 rashers rindless bacon, chopped
  • 2 tablespoon chives, snipped
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 egg, lightly beaten
  • 1/2 cup tasty cheese, grated
  • 3 eggs, hard-boiled, shelled, chopped


Spinach, bacon and corn muffins
  • 1
    Preheat oven to moderate, 180°C. Lightly grease a 12-hole muffin pan.
  • 2
    Sift flour into a large bowl. Stir in spinach, corn, bacon and half the chives. In a jug, combine buttermilk, oil and egg. Season to taste.
  • 3
    Make a well in the centre of dry ingredients. Add milk mixture all at once. Mix lightly, until just combined. Do not over-mix. Fold through cheese and chopped egg.
  • 4
    Divide mixture among recesses. Sprinkle with remaining chives.
  • 5
    Bake for 25-30 minutes or until cooked when tested. Serve muffins warm with butter.


16 strokes is usually enough when mixing muffin batter. Over-mixing the batter will result in dry, rubbery muffins.

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