Sweetcorn and bacon muffins recipe

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makes: 12
Skill: easy
Cost: cheap
Prep: 20 min
Cooking: 25 min
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  • Sweet, savoury and salty, these muffins are a great picnic treat and prove that muffins don’t have to just be of the chocolate variety. These savoury delights would also be a great additions to lunchboxes that the kids will love, or a lunch with a difference for you served with salad. They’re made using cheddar cheese but you could switch for your favourite type if you’d like something a little stronger or milder.


    • 3 rashers of bacon chopped
    • 300g self-raising flour
    • 1tsp baking powder
    • 100g drained sweetcorn
    • 100g grated cheddar cheese
    • 200ml milk
    • 4tbsp vegetable or sunflower oil
    • 2 eggs


    • Preheat oven to 200°C/400°F/Fan 180°C/Gas Mark 6.

    • Line a muffin tray with 12 cases.

    • In a large frying pan, fry the bacon and set to one side.

    • In a bowl sift together the self-raising flour and baking powder.

    • Mix through the bacon, sweetcorn and cheese.

    • In a separate bowl mix the milk, eggs and oil stir until well combined.

    • Pour the dry ingredients into the wet and mix until just combined.

    • Divide between the 12 cases.

    • Bake for 20 minutes or until well risen and firm to the touch.

    • Remove from the oven and allow to cool for 5 minutes before transferring to a wire rack to cool fully.

    Top tip for making Sweetcorn and bacon muffins

    Serve these with cream cheese and have these as an alternative to bread.

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