Cheese and Bacon Puffs

Ingredients

• Bacon

  Raw, cured pork

  3 strip or 36g

• Parmesan cheese

  Shredded

  2 cup or 160g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  2 cup or 328g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Wheat flour

  White, all-purpose, self-rising, enriched

  1 cup or 125g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  ½ cup or 122g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

Directions

1. Preheat the oven to 350°F.
2. Cook the bacon in a pan until crispy, then drain on paper towels and chop into small pieces.
3. In a large bowl, combine the Parmesan cheese, bacon, scallions, corn, shallots, salt, pepper, and flour.
4. Add the egg, milk, and Dijon mustard to the bowl and mix until well combined.
5. Drop rounded tablespoons of the mixture onto baking trays lined with parchment paper, leaving space for spreading.
6. Bake for 20 minutes or until the puffs are golden brown.