Preheat the oven to 355℉ (180℃). Line a muffin tray with muffin liners.

Melt the butter and set it aside to cool slightly.

Beat the egg in a small bowl.

Sift the self-rising flour into a large mixing bowl.

Cut the bacon into bacon bits.

Add the bacon, grated cheese, corn, pumpkin seeds, and salt to the flour. These are dry ingredients.

Add egg, milk, and melted butter to the mixing bowl where there are dry ingredients.

Gently mix with a wooden spoon until just combined. Be careful not to overmix.

Fill each muffin liner with the mixture, filling each about ⅔ full.

Bake in the preheated oven for 15-20 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Let the Breakfast Bacon Muffins cool on a wire rack until room temperature, then enjoy!