4 pieces short cut bacon, fat removed, chopped small/diced
1 small brown onion, diced
2 eggs
420g can corn kernels
420g can creamed corn
2 small carrots, grated
1 zucchini, grated with water squeezed out
2 teaspoons sweet paprika
1 cup tasty cheese, grated
1 cup chopped silverbeet
¾ cup milk
2 ½ cups wholemeal self-raising flour
Sprinkle of mozzarella cheese to top
Grease and flour 2 x 6 large muffin pans or 1 1/2 standard muffin tins for 18 muffins
Preheat oven to 190 degrees Celsius.
In a pan add a splash of extra virgin olive oil. Add the bacon and onion and fry until golden brown.
Set aside to cool a little.
In a mixing bowl beat the eggs with a fork.
Add the two cans of corn, silver beet, carrot, zucchini, ¾cup of the tasty cheese, paprika and milk. Stir until combined
Sift in the flour and mix to form a batter.
Spoon into the muffin pan and top with mozzarella and remaining tasty cheese.
Bake at 190 degrees for 25minutes or until golden brown.
Cool for 5minutes before turning out onto a wire rack. You may need to losen them with a knife around the sides before removing from the tins
These moist muffins work perfectly for breakfast, lunch, dinner or snack. Add a green salad or a bowl of soup with them to make a hearty meal.
