Scarecrow’s Prize-Winning Picnic Basket
Ingredients
- 2 cups self-raising flour 300g
- 6 slices bacon
- 1 cup grated cheese 80g
- 1 stick unsalted butter 125g
- 1 cup milk 250ml
- 1 egg
- ¾ cup canned corn 125g
- 1 teaspoon salt
- 1 tablespoon pumpkin seeds
Garnish
- tomato puree
- grated cheese
Instructions
- Preheat the oven to 35f0℉ (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 small cubes.
- Add the bacon, grated cheese, corn, pumpkin seeds, melted butter, beaten egg, and milk to the flour.
- 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.
- Allow the muffins to cool on a wire rack.
- Once cool, brush the tops of the muffins with tomato puree.
- Sprinkle additional grated cheese on top.
- Place the muffins back in the oven for a minute or two minutes, just until the cheese melts.