Spinach, Bacon And Corn Muffins - cooking recipe

Ingredients

2 cups self-rising flour
2 oz baby spinach, finely shredded
1 can (9 oz) corn kernels, drained
2 slices cooked bacon, chopped
2 tbsp snipped chives
1 cup buttermilk
1/4 cup vegetable oil
1 None egg, lightly beaten
1/2 cup grated Cheddar cheese
3 None hard-boiled eggs, peeled and chopped

Preparation

Preheat the oven to 350\u00b0F. Lightly grease a 12-cup muffin pan.
Sift flour into a large bowl. Stir in spinach, corn, bacon and 1 tbsp of the chives. Whisk buttermilk, oil and egg in a medium bowl. Season to taste. Add to dry ingredients; mix lightly, until just combined. Do not over-mix. Fold in cheese and chopped egg.
Divide batter among muffin cups. Sprinkle with remaining 1 tbsp chives.
Bake for 25-30 mins or until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool on wire rack. Serve warm with butter.