Bacon Corn Meal Muffins

By MarieR

Serve these tasty muffins fresh from the oven for an extra special breakfast.They would also be ideal as part of a weekend brunch menu, served with scrambled eggs or an omelette.
(22 August 2010: If you like dense corn muffins, these are for you. I like my corn muffins better than this recipe.)

Ingredients

• 8 bacon rashers (strips)
• 1/4 cup; 2-ounces; 1/2 stick butter
• 1/4 cup; 2-ounces; 1/2 stick margarine
• 1 cup plain foil-purpose) flour
• 1 tablespoon baking powder
• 1 teaspoon caster (superfine) sugar
• pinch of salt
• 1 1/2 cups corn meal
• 1 cup milk
• 2 eggs

Details

Servings 14

Preparation

Step 1

I Preheat the oven to 200°C/ 400°F/Gas 6. Grease 14 muffin tins (pans), or use paper liners.

2 Remove the bacon rind if necessary, then fry the bacon over a medium heat until crisp. Drain on kitchen paper, then chop into small pieces. Set aside. Melt the butter and margarine in a pan over a low heat and set aside.

3 Sift the flour, baking powder sugar and salt into a large mixing bowl. Stir in the corn meal, then make a well in the centre. In another pan, heat the milk to lukewarm. In a small bowl, lightly whisk the eggs, then add to the milk. Stir in the melted butter and margarine.

4 Pour the milk and egg mixture into the centre of the well and stir in the dry ingredients until smooth and well blended.

5 Fold in the bacon. Spoon the batter into the prepared tins, filling them halfway. Bake for about 20 minutes until risen and golden.