Get 3 months FREE*
Join now
Photo of Bacon and corn polenta muffins by WW

Bacon and corn polenta muffins

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 in brine, rinsed, 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.