Bacon and tomato muffins

Preheat the oven to 220°C (425°F, gas mark 7). Line a 12-hole muffin tin with paper cases. Dry-fry the bacon pieces in a non-stick frying pan for a few mins until golden. Sift the flour into a bowl and add the cornmeal, salt and baking powder. Add the bacon and tomatoes. Crack the eggs into a jug and pour in the soya milk alternative and oil and mix together with a fork. Pour the wet ingredients into the dry and gently stir together to combine. Spoon the mixture into the paper muffins, dividing equally. Bake for 15 mins until the muffins are well risen and golden.