Corn and Bacon Muffins

4 Finely chopped bacon slices
2 c Self-raising flour
1 ts Paprika
2 oz Chopped butter
1 Lightly beaten egg
1 ts Grain mustard
1/4 c Buttermilk
1 cn (4-5 oz) creamed corn
1/2 (up to) 2/3 c Milk
2 tb Grated fresh parmesan cheese

Preheat oven to 375 degrees F, prepare pans. Cook bacon until crisp, drain on absorbent paper. Sift flour & paprika, rub in butter until mixture resembles fine breadcrumbs. Stir in bacon. Mix egg, mustard, buttermilk, corn & 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 mins or until done. Makes 12.

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