Lunchbox Bakes - Bacon and Corn Muffins

1 egg
2 cups flour
½ teaspoon salt
1 tablespoon baking powder
1 cup creamed corn
1 cup grated cheese
2 rashers bacon, cooked and chopped

Preheat the oven to 200°C and line or grease a 12 hole muffin tin.
Make the egg up to ¾ cup with water.  Add the remaining ingredients and mix until just combined.
Spoon into the prepare muffin tin and bake for 15 – 20 minutes.

For information on how you too can take part in lunchbox bakes, check out our lunchbox bakes page.

Chicken and Corn Soup

  
OMG!  A recipe without sugar! And… it isn’t baking!
However, my last post wasn’t about baking either; essentially it was me whinging that it is winter.  So, to put a little positive spin on things I thought I would post one of my favourite quick and easy winter recipes.

 
Serves 6.

3 teaspoons chicken stock powder
3 ½ cups boiling water
1 cup shredded cooked chicken
1 x 410g can cream-style sweet corn
2 teaspoons corn flour
¾ cup chickpeas (optional)

¾ lentils (optional)
a little cold water
1 teaspoon chopped parsley
sprinkle of salt and pepper

Put stock powder and boiling water in a big microwave safe bowl.
Add the chicken and the cream-style corn.  Stir well.
Cover with a paper towel and cook on high in the microwave for 6 to 6½ minutes until boiling, stirring once.
Mix corn flour and cold water in a cup until smooth.  Stir in to the soup.  Add in the chickpeas and lentils.
Re-cover with the paper towel and microwave on high for 1½ to 2 minutes.
Stir in parsley.  Add salt and pepper to taste.