|150 g||yellow cornmeal|
|125 g||all-purpose flour|
|¼ tsp||black pepper|
|1 tbsp||baking powder|
|1 tbsp||maple syrup|
|vegetable oil for greasing|
Fry bacon over medium heat until crispy. Set aside to drain and cool on a paper towel-lined plate. Cube feta and chop herbs and cooled bacon. Beat eggs.
Preheat oven to 200°C/400°F. Combine cornmeal, flour, salt, pepper, chopped herbs, and baking powder in a large bowl.
Whisk together milk, maple syrup, beaten eggs, and oil, then add to dry ingredients and stir to combine.
Let batter rest while you grease or line muffin tin. Fold feta and bacon gently into batter.
Fill muffin cups about halfway and bake for approx. 15 – 20 min. at 200°C/400°F, or until golden brown and set. Let cool in pan for a few minutes before transferring to a rack to cool slightly before serving.