Makes
12
Prep Time
15 minutes
Cooking Time
15 minutes
Ingredients
- 2 cups self raising flour, sifted
- 2 spring onions, chopped
- 1 small zucchini, grated
- 1 small carrot, grated
- 125g can Edgell Corn Kernels, drained
- 125g can Edgell Diced Capsicum, drained
- 4 rashers short cut bacon, diced and cooked
- 1 tablespoon chopped fresh parsley
- 1 cup buttermilk
- 2 tablespoons oil
- 2 eggs, lightly beaten
- 1 tablespoon seeded mustard (optional)
- 12 cubes tasty cheese
Method
STEP 1Combine flour, spring onions, carrot, zucchini, Edgell Corn Kernels, Edgell Diced Capsicum, bacon and parsley in a large bowl.
STEP 2
In a small bowl, combine buttermilk, oil, eggs and seeded mustard. Make a hole in the centre of the dry ingredients, add buttermilk mixture and stir to combine.
STEP 3
Spoon mixture into 12 x ⅓ cup capacity greased muffin pans. Gently push a cheese cube into the centre of each muffin. Bake in a preheated oven at 200°C for 12-13 minutes or until cooked through.
Tips
Cooked bacon can be substituted with fresh ham. For a completely vegetarian muffin, omit the cooked bacon.