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…

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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.

Ingredients

  • 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

Instructions

  1. Pre heat the oven to 350 degrees

  2. Cook the bacon and set aside to cool

  3. In a large bowl, mix the flours, baking powder, salt and pepper

  4. In a separate bowl, mix butter, egg and yogurt

  5. Cut the bacon into pieces

  6. Add wet ingredients to dry, then mix in the chives, corn, cheese and bacon

  7. 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!

  8. Bake for 20-25 minutes, until a toothpick comes out clean. Times will vary based on your oven!

  9. Let the muffins cool for a few minutes in the tin, then transfer to a cooling rack

  10. Enjoy