Corn, Cheese and Bacon Muffins
When I lived in New Zealand years ago, savory muffins were all the rage. I’m not sure if it was just a phase everywhere in the early to mid 2000’s or if it was a down under thing, but I remember initially thinking it was so weird. Muffins are supposed to be sweet, no?
Well, not really!
Savory muffins are just as awesome as sweet ones, which is something I need to remind myself of a bit more often, as I definitely bake sweet muffins a lot more often than I do savory ones.
The base for this recipe is actually my go to right now - I just change up the mix-ins, etc for some variety and to avoid ‘flavor fatigue’. I promise I’ll post other variations in the coming months…
Corn, Cheese & Bacon Muffins
Makes 6 muffins | ~30-40 minutes total time
I have added weight measurements for the butter and the flours, as I find it easier to use those for consistency when I make the same recipe over and over again.
1/2 cup brown rice flour (70g)
1/4 cup tapioca flour (30g)
2 tbsp almond meal (or hazelnut meal, for something a bit different) (12g)
1 tsp baking powder
1/2 tsp salt (or garlic salt)
Pepper to taste
1 egg, beaten
1/2 cup plan Greek yogurt
2 tbsp butter, melted. The best is to use a scale for this. 2 tbsp = 30g
1 tbsp finely chopped chives
2 stripes bacon - I suggest getting slightly thicker slices than you normally would
1/4 cup corn kernels
2-3 tbsp grated cheese of choice (you can play with the quantity to suit your taste). I used provolone cheese
Pre heat the oven to 350 degrees
Cook the bacon and set aside to cool
In a large bowl, mix the flours, baking powder, salt and pepper
In a separate bowl, mix butter, egg and yogurt
Cut the bacon into pieces
Add wet ingredients to dry, then mix in the chives, corn, cheese and bacon
Line a muffin tin (regular size) with liners (or grease the tin) and fill each one with the mixture. It’s OK if the mixture is thick!
Bake for 20-25 minutes, until a toothpick comes out clean. Times will vary based on your oven!
Let the muffins cool for a few minutes in the tin, then transfer to a cooling rack