Name: Chilli and corn muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 60 gram butter, softened; 1/2 cup tasty cheese, grated; 2 tablespoon harissa paste; 2 cup self-raising flour; 300 gram can corn kernels, drained; 1/2 cup polenta; 1 cup milk; 90 gram butter, melted; 2 eggs; 4 rindless bacon rashers, chopped

Ingredients

60 gram butter, softened

1/2 cup tasty cheese, grated

2 tablespoon harissa paste

2 cup self-raising flour

300 gram can corn kernels, drained

1/2 cup polenta

1 cup milk

90 gram butter, melted

2 eggs

4 rindless bacon rashers, chopped

Method

1.Preheat oven to moderate, 180°C. Lightly grease a muffin pan.

2.In a small bowl, combine softened butter with cheese and harissa paste. Chill until required.

3.Meanwhile, sift self-raising flour into a large bowl. Stir in corn kernels and polenta, In a jug, whisk milk, melted butter and eggs together.

4.Add to flour to bacon, stirring until just combined.

5.Spoon mixture into muffin pan recesses until one-third full. Top with a teaspoon of harissa butter. Spoon remaining mixture over until two-thirds full.

6.Bake for 20-25 minutes, until golden. Cool in pan for 5 minutes before transferring to a wire rack.

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Ingredients

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