Moist, with great flavour, these muffins are simply delicious, and you have to wonder why you cannot get them this good in cafe's!

Ingredients

• 3 rashers rindless bacon, diced
• 4 spring onions
• 1 cup flour
• ½ cup cornmeal
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1 cup grated tasty Cheddar-style cheese
• 2 eggs
• ½ cup creamed corn
• ½ cup plain unsweetened yoghurt
• ½ cup grated courgette
• 2 tablespoons tomato relish
• 50 grams butter, melted
• Feta spread
• 100 grams feta
• 100 grams butter

Method

1. Preheat the oven to 200ºC. Lightly grease 12 standard muffin tins.
2. Cook the bacon in a hot frying-pan until the fat runs. Add the spring onion and cook only until wilted. Set aside to cool.
3. Sift the flour, cornmeal, baking powder, sugar and a pinch of salt into a large, wide bowl. Stir in the cheese and make a well in the centre.
4. In a separate bowl or large jug, stir together the eggs, corn, yoghurt, courgette, relish, butter, bacon and spring onion and pour into the well. Mix together gently without beating, as this will cause the muffins to peak when they cook.
5. Divide the mixture evenly between the prepared muffin tins.
6. Bake in the preheated oven for 18-20 minutes or until golden and cooked. Allow to cool in the muffin tins for 5 minutes before transferring to a cake rack to cool. Serve warm with the Feta Spread.
7. Feta Spread
8. Beat together the feta and softened butter to make a smooth spread. Should you wish to make more, simply use equal quantities of feta and butter.