Bacon and corn polenta muffins
1
Points®
Total time: 45 min • Prep: 15 min • Cook: 15 min • Serves: 24 • Difficulty: Easy
Easy and quick to make, these mouth-watering mini muffins deliver a satisfying savoury hit and are terrific warm or cold
Ingredients
Polenta
¼ cup(s), (40g)
Skim milk
⅓ cup(s), (80ml)
Shortcut bacon
40 g, rind removed, finely chopped
Green shallot(s)
2 tbs, finely chopped
White self-raising flour
¾ cup(s), (110g)
Canned corn kernels, rinsed and drained
73 g, (1X125g can)
Canned creamed corn
125 g, (1x125g can)
Extra light cheddar cheese
¼ cup(s), grated, (30g)
Reduced fat oil spread
50 g, melted
Egg(s)
1 medium, lightly beaten
Oil spray
1 x 3 second spray(s)
Instructions
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.
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