B00CU1W244_EBOK

Cajun-spiced corn and bacon
mini muffins (pictured overleaf)
MAKES 20 PREP 10 mins COOK 25 mins, plus cooling time
Sweet, slightly salty and studded with corn kernels,
these mini muffins are a definite winner. Enjoy one as
an indulgence or have two as a snack as part of your daily
allowance (two mini muffins provide less than 450 kJ).
Serve warm or at room temperature.
Preheat the oven to 200°C. Spray 20 holes of a 24-hole
mini-muffin pan with cooking oil.
Place a frying pan over medium heat, add the olive oil and bacon
and cook for 4 minutes. Add the capsicum and cook for a further
2–3 minutes until it begins to soften. Transfer the mixture to
a large bowl and leave to cool for 5 minutes.
Sift the flours into a medium-sized bowl, then add the spice
and a pinch of salt and pepper and combine.
Stir the buttermilk or milk, feta, egg, corn and chives into the
onion mixture. Make a well in the centre of the dry ingredients,
then add the wet ingredients and mix until just combined. Spoon
the batter into the muffin holes, filling each to two-thirds full.
Bake the muffins for 15–17 minutes until lightly browned, then leave to
cool in the pan for 5 minutes before turning out onto
a wire rack. Serve the muffins warm or at room temperature.