American Cornmeal and Bacon Muffins

Shopping list

• 150 g Fine cornmeal (polenta)

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• 100 g Gluten-free plain flour blend

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• 2 tsp Gluten-free baking powder

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• 1 tbsp Caster sugar

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• 4 piece Smoked streaky bacon — fried until crisp, then chopped

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• 100 g Tinned sweetcorn — drained

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• 2 piece Large eggs

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• 200 ml Whole milk

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• 50 g Unsalted butter — melted

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Step by step

1. 1

   Preheat your oven to 200°C (180°C fan). Line a 12-hole muffin tin with paper cases.

2. 2

   In a large bowl, combine the cornmeal, gluten-free flour, baking powder and sugar.

3. 3

   In a jug, whisk together the eggs, milk and melted butter.

4. 4

   Pour the wet ingredients into the dry and stir until just combined — don't overmix.

5. 5

   Fold in the chopped crispy bacon and drained sweetcorn.

6. 6

   Divide the batter evenly among the muffin cases, filling each about two-thirds full.

7. 7

   Bake for 18– 20 minutes, or until golden on top and a skewer inserted into the centre comes out clean.

8. 8

   Cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.