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Photo of Bacon and corn polenta muffins by WW

Bacon and corn polenta muffins

Points® value
Total Time
45 min
15 min
15 min
Easy and quick to make, these mouth-watering mini muffins deliver a satisfying savoury hit and are terrific warm or cold



¼ cup(s), (40g)

Skim milk

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


1 medium, lightly beaten

Oil spray

1 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.