Corn muffins with bacon, herbs, and feta

Step 1/5

• 16⅔ g feta
• ⅓ tbsp parsley
• ⅓ tbsp rosemary
• ⅓ tbsp thyme
• 1⅓ slices bacon
• ⅓ eggs

• frying pan
• plate
• paper towels
• cutting board
• knife

Fry bacon over medium heat until crispy. Set aside to drain and cool on a paper towel-lined plate. Cube feta and chop herbs and cooled bacon. Beat eggs.

Step 2/5

• 25 g yellow cornmeal
• 20⅞ g all-purpose flour
• ¼ tsp salt
• ⅛ tsp black pepper
• ⅛ tbsp baking powder

• mixing bowl
• oven
• rubber spatula

Preheat oven to 200°C/400°F. Combine cornmeal, flour, salt, pepper, chopped herbs, and baking powder in a large bowl.

Step 3/5

• 50 ml milk
• ⅛ tbsp maple syrup
• 13⅓ ml oil

• measuring cup
• whisk

Whisk together milk, maple syrup, beaten eggs, and oil, then add to dry ingredients and stir to combine.

Step 4/5

• vegetable oil for greasing

• muffin tin
• muffin tin liners

Let batter rest while you grease or line muffin tin. Fold feta and bacon gently into batter.

Step 5/5

• oven
• cooling rack

Fill muffin cups about halfway and bake for approx. 15 – 20 min. at 200°C/400°F, or until golden brown and set. Let cool in pan for a few minutes before transferring to a rack to cool slightly before serving.

Enjoy your meal!