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, dry
    ¼ cup(s), (40g)
  • skim milk
    ⅓ cup(s)
  • Hans 98% Fat Free Short Cut Bacon
    40 g, rind removed, finely chopped
  • green shallot(s)
    2 tbs, finely chopped
  • white self-raising flour
    ¾ cup(s)
  • Corn, kernels, canned in brine, drained
    73 g, (1X125g can)
  • canned creamed corn
    125 g, (1x125g can)
  • Bega Country Light Cheese, Tasty, 50% Less Fat, Grated
    30 g
  • reduced fat oil spread
    50 g, melted
  • egg(s)
    1 medium, lightly beaten
  • oil spray
    2 x 3 second spray(s)
  1. 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.
  2. 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.
  3. 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.
  4. 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.
TIP: Store muffins in an airtight container for up to 3 days. Alternatively, cool completely then wrap individually in plastic wrap and place in an airtight container. Label, date and freeze for up to 1 month. Defrost at room temperature and serve cold or warmed in the microwave.

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