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Print this Recipe    Corn Bacon

CORN and BACON MUFFINS

4 finely chopped bacon rashers
2 cups self-raising flour
1 tsp paprika
2 ozs chopped butter
1 lightly beaten egg
1 tsp grain mustard
1/4 cup buttermilk
4-5 oz can creamed corn
1/2-2/3 cup milk
2 Tbsp grated fresh parmesan cheese

Preheat oven to 375F, prepare pans. Cook bacon until crisp, drain
on absorbent paper. Sift flour and paprika, rub in butter until
mixture resembles fine breadcrumbs. Stir in bacon. Mix egg, mustard,
buttermilk, corn and 1/2 cup milk together. Add dry mix to wet mix
adding the rest of the milk if required. Spoon into pans, sprinkle
with cheese, bake for about 20 minutes or until done. Makes 12.

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