Corn and Bacon Muffin

Preheat the oven to 160 °C (fan) and prepare a muffin tin (without paper liners).

Chop the onion and bacon into fine dice.

In a large bowl, thoroughly mix the flour, baking powder, salt, corn, onion and bacon.

In a second bowl, whisk the egg, milk, oil and sour cream until nicely frothy.

Add the wet ingredients to the dry and fold briefly until just combined into a batter.

Spoon the batter into the wells and bake the muffins for 20–25 minutes until golden.

Let the muffins rest in the tin for 5 minutes, then carefully remove them and serve warm.