Recipe - Corn And Bacon Muffins

4 Finely chopped bacon slices
2 cup Selfraising flour
1 teaspoon Paprika
2 ounce Chopped butter
1 Lightly beaten egg
1 teaspoon Grain mustard
One fourth cup Buttermilk
1 cn (45 oz) creamed corn
One half (up to)
2/3 cup Milk
2 tablespoon Grated fresh parmesan cheese

Preheat oven to 375øF, prepare pans. Cook bacon until crisp, drain on
absorbent paper. Sift flour & paprika, rub in butter until mixture
resembles fine breadcrumbs. Stir in bacon. Mix egg, mustard, buttermilk,
corn & One half cup milk together. Add dry mix to wet mix adding the rest of the
milk if required. Spoon into pans, sprinkle with cheese, bake for about 20
mins or until done. Makes 12.

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From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
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