Corn, Spinach And Bacon Muffins

• 2 tsp vegetable oil
• 3 slices bacon, finely chopped
• 5 oz baby spinach
• 2 1/4 cups self-rising flour
• 1 tsp baking powder
• 4 oz grated Cheddar cheese
• 2 None large eggs, at room temperature
• 3/4 cup 2% milk
• 1/2 cup butter, melted
• 1 (8 oz) can corn kernels, rinsed
• 2 None 125g cans corn kernels, rinsed

1. Preheat oven to 400u0b0F. Line a 6-cup Texas muffin pan with paper liners.
2. Heat oil in a large frying pan over medium heat. Cook bacon for 2 mins, or until browned. Drain on paper towels. Add spinach to frying pan and cook, stirring, for 1-2 mins, or until spinach wilts. Remove from heat and let cool slightly. Using hands, squeeze excess liquid from spinach then chop coarsely. Combine spinach and bacon in a medium bowl.
3. Sift flour, baking powder and 1/2 tsp salt into a large bowl. Add 3 oz cheese and bacon mixture. Whisk together eggs, milk and butter then add to dry ingredients and mix until just combined. Distribute between paper liners and sprinkle with remaining cheese and corn. Bake for 25-30 mins, or until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool slightly. Serve.

vegetable oil, bacon, baby spinach, flour, baking powder, cheddar cheese, eggs, milk, butter, corn kernels, corn kernels

Taken from recipes-plus.com/api/v2.0/recipes/34124 (may not work)