Skip to main content
logo
Food Advertising by

Savoury Corn Bacon Muffins

This is my second attempt at making savoury muffins.  On my first attempt, I baked them in paper cups   and there were not much to be savoured as much of them got stuck onto the paper.  Had to scrape the crumbs off the paper in order to get more bite.  So, today I just lightly greased the patty tins and after baking, they could be easily dislodged.  Had them with some green tomato chutney made with brown sugar, compliments from my neighbour and they were delicious ........ a hearty meal.






second attempt, baked in patty tins without the paper cups







first try, with paper cups, much of the muffins got stuck onto the paper












Yummy, straight from the oven and served with some chutney.  The tangy green tomato chutney made a nice accompaniment for the slightly savoury muffins.

Recipe for Savoury Corn Bacon Muffins
Ingredients :
  • 8 oz Plain Flour
  • 1 Teasp Baking Powder
  • 1/2  Teasp Baking Soda
  • 1 egg
  • 250 ml milk/Sugarless soymilk
  • 2  Tbsp Cannola/Olive Oil
  • 1/2 cup can Corn Kernels
  • 70  gm streaky Bacon
  • 150 gm Red Capsicum  -  diced
  • 50 gm Carrots  -  diced
  • 1/8  Teasp Cinnamon
  • 1/8  Teasp Pepper
  • 1.1/4  Teasp Salt
  • 2  Shallots  -  chopped
Method :
  1. Remove the fat from the streaky bacon, diced and saute with the chopped shallots, set aside.
  2. Sift the flour with the baking powder, baking soda, salt and cinnamon.  Add in the pepper and mix thoroughly.
  3. In another mixing bowl, lightly beat the egg, add in the soymilk, oil and mix well.
  4. Add the wet ingredients together with the corn kernels, bacon, red capsicum and carrots into the flour mixture.  Mix till just combined.
  5. Spoon batter into a greased 12 hole patty tin
  6. Bake in a preheated oven @ 180 degC for about 25 to 30 minutes, till lightly brown.  Test with skewer till it comes out clean.
  7. Serve warm, with or without chutney.

Comments

  1. Oh now, bacon and corn are another one of those perfect marriage food combinations and in cornbread it kicks them up another leverl too!

    Regards,
    CCR =:~)

    ReplyDelete
  2. Not too bad a combination, think bacon is better than ham. Tastes great with chutney, give it a try and thanks for dropping by.

    ReplyDelete
  3. I haven't tried any savoury muffins yet. These look lovely. I'm sure it taste delicious especially with the bacon. Thanks for sharing.

    ReplyDelete
  4. Hi Mary
    When I'm lazy to whip up a meal, I'll just make this, and have some nice 'kopi 'O'' to go with it.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Peach Resin Snow Fungus Dessert ~ 桃胶雪耳糖水

The scientific name for Peach resin is Prunus Persica which is resin secreted from the Peach tree and form like crystals which are stuck to the tree.  Originated from China, the composition of peach resin is collagen, amino acids.  The rich collagen helps to improve the complexion, nourishes and helps to prevent dryness of the skin.  It also helps to improve bowel movement.  In short, this is an inexpensive substitute to the highly expensive birds nest.



Peach Resin Snow Fungus Dessert  ~    桃胶雪耳糖水

Ingredients 50 gm Peach resin20 gm snow fungus30 gm dried longan30 gm seedless red dates2 lt water100 gm rock sugar(I used 150 gm organic cane sugar) or to taste6 Pandan leaves, knottedMethod Soak the peach resin in a lot of water for 12 hours or preferably overnight.  The peach resin will expand to about 8 to 10 times after soaking.   Remove the impurities and rinse the jelly like peach resin, let drain on a sieve, set aside.Soak the snow fungus for a few hours and remove the hard stem, snip i…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Kaya Slice ~ 咖椰片

I've tasted vanilla slice before but not Kaya Slice.  My first taste of Kaya Slice was at a fusion cafe in Perth and the combination was truly wonderful.  So when I returned from my vacation, I just had to give it a try with my homemade kaya and believe me, it's real yummy especially if you are a kaya fan.  Serve this as a dessert to jazz up your reunion dinner during this coming Chinese New Year!





Kaya Slice ~   咖椰片 Ingredients 2 pieces of 8 inch sq frozen puff pastryHomemade kaya/coconut egg jamIcing sugar to dustMethod Defrost the frozen pastries.Place a puff pastry onto a parchment lined pan.  Prick holes with a fork to prevent it from blowing up.Bake in a preheated oven @ 180 deg.C for 15 to 20 mins. till brown.Remove from oven and place a pan on top and gently press down to give a flat surface.Repeat with the other pastry.Cut pastry into 2 halves to make 4 halves.Spread a  generous amount of kaya on one half of the pastry and place another half sheet on top.  Repeat.Dust wit…