• 8servings
  • 40minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsA, B3, B9, H, C, E, P
MineralsNatrium, Fluorine, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1tbsp sunflower oil, plus extra for brushing

  2. 1 onion, chopped

  3. 1 clove garlic, crushed

  4. 1 stalk of celery, chopped

  5. 8 slices unsmoked back bacon, cut into small pieces

  6. 225g fresh breadcrumbs

  7. 150g sweetcorn

  8. 3 tomatoes, seeds removed and finely chopped

  9. small handful flat leaf parsley, chopped

  10. 1/2tsp dried oregano or thyme

  11. 2 large eggs, beaten

  12. 8 muffin/cake cases and a muffin tin

Instructions Jump to Ingredients ↑

  1. Pre-heat the oven to 200ºC/fan oven 180ºC/Gas Mark 6.

  2. Heat the oil in a pan, and fry the onion, garlic and celery until they begin to soften. Add the bacon and fry until it is cooked and the onion is starting to become golden. Remove from the heat and leave to cool.

  3. Once cool, add the breadcrumbs, sweetcorn, tomatoes, parsley, oregano (or thyme) and beaten egg, then mix well.

  4. Spoon into 8 muffin/cake cases sitting in a muffin tin. Brush a little oil on top of each one and then bake for 25 minutes until just golden. Remove from the oven and serve straight away.


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