Spinach, Corn and Bacon Muffins

4 People
60 min.
intermediate

These tasty savoury muffins pack an extra nutritional punch because they’re made with iron-rich fresh spinach. Bacon adds a smoky flavour, and two different cheeses deliver plenty of calcium. Use convenient tinned sweetcorn from the cupboard, and make a double batch so you have extras for tomorrow’s lunchboxes!

Ingredients

100 g diced bacon
100 g tin corn kernels, drained
100 g spinach, washed and chopped
220 g flour
7.5 ml baking powder
175 ml milk
1 egg
70 g butter / margarine, melted
36 g packet Knorr Bacon Carbonara Flavour Sauce
75 g mature cheddar
75 g feta cheese, crumbled

Cooking Method

Preheat the oven to 180C.
Put the bacon in a pan over a low-medium heat. Allow it to slowly cook and render. Once golden, drain the bacon bits on paper towel, then mix them with the corn and spinach.
Mix the flour and baking powder.
Whisk together the milk, egg, butter/margarine and the Knorr Bacon Carbonara Sauce.
Pour the wet mix into the flour mix and fold to combine.
Then add the bacon mixture and cheeses. Gently mix together and pour into a greased muffin tin.
Bake for 20-30 minutes, until cooked through.
Serve warm with extra butter and grated cheese on the side.