Bacon and corn polenta muffins
- Total Time
Easy and quick to make, these mouth-watering mini muffins deliver a satisfying savoury hit and are terrific warm or cold
Polenta, dry¼ cup(s), (40g)
skim milk⅓ cup(s)
Hans 98% Fat Free Short Cut Bacon40 g, rind removed, finely chopped
green shallot(s)2 tbs, finely chopped
white self-raising flour¾ cup(s)
Corn, kernels, canned in brine, drained73 g, (1X125g can)
canned creamed corn125 g, (1x125g can)
Bega Country Light Cheese, Tasty, 50% Less Fat, Grated30 g
reduced fat oil spread50 g, melted
egg(s)1 medium, lightly beaten
oil spray2 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Line two 12-hole (1 tablespoon/20ml) mini muffin tins with paper cases. Combine polenta and milk in a bowl. Set aside for 15 minutes.
- Meanwhile, lightly spray a small non-stick frying pan with oil and heat over medium-high heat. Cook bacon, stirring, for 2 minutes. Add shallots and cook, stirring, for 2 minutes or until bacon is crisp. Remove pan from heat. Cool for 5 minutes.
- Sift flour into a large bowl. Add corn kernels, creamed corn, cheese and bacon mixture and stir until combined. Add spread, egg and polenta mixture and mix until just combined.
- Spoon 1 tablespoon batter into each paper case. Bake for 12–15 minutes or until cooked when tested with a skewer. Cool muffins in tins for 5 minutes before turning out onto a wire rack. Serve warm or cold.