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All Day Bacon & Egg Muffins
These hearty muffins make an excellent breakfast-on-the-go, emergency lunchbox addition or after school snack attack. Try not to eat them before the kids find them.
4 rashers of natural bacon
1 1/2 cups cheddar cheese
I corn on the cob, outer layers removed
1/2 cup cherry tomatoes, quartered
1 tbs finely chopped parsley
2 cups self-raising wholemeal flour
Pinch of salt
1/4 cup sour cream or yoghurt
1/3 cup vegetable oil
1 cup milk
Preheat oven to 180c. Prepare your muffin tin by brushing the tin holes with vegetable oil or melted butter. You can also use patty cases.
Bring a small saucepan to boil. Add the corn cob and 1 egg. Cook the egg until hard boiled, at least 8 minutes. The corn can boil for the same amount of time.
Once cooked, remove both from boiling water. Peel off the eggshell and chop the hard-boiled egg into bite size pieces. Set aside. Using a sharp knife, cut off the corn kernels and set aside.
Remove rind and excess fat from the bacon rashers. Dice the meat then add to a frying pan over medium-high heat. Fry the bacon until browned. Remove and place on a paper towel to drain the excess oil.
In a medium bowl, add the flour. In a small bowl whisk together the sour cream, milk, vegetable oil and remaining egg, then pour into the flour. Mix slowly until just combined. Overmixing will make the muffins stiff.
Add 1 cup of cheese and all the parsley, cherry tomatoes, sweet corn, bacon and the cooked egg. Stir very gently until combined.
Fill the muffin tins ½ way up with the muffin batter. Top each muffin with a sprinkle of grated cheese. Bake for 20 minutes on the middle rack until golden brown on top.
Keep in fridge for 3-4 days and re-heat them under the grill or in a sandwich press.