Name: Cheese, corn and bacon muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1/2 cup (85g) polenta; 1/2 cup (125ml) milk; 3 bacon rashers, trimmed, chopped finely; 4 green onions (green shallots), chopped finely; 2 eggs, beaten lightly; 60 gram butter, melted; 125 gram can creamed corn; 310 gram can corn kernals, drained; 1 1/2 cup (225g) self-raising flour; 50 gram cheddar cheese, cut into 12 cubes; 1/4 cup (30g) finely grated cheddar chesse

Ingredients

1/2 cup (85g) polenta

1/2 cup (125ml) milk

3 bacon rashers, trimmed, chopped finely

4 green onions (green shallots), chopped finely

2 eggs, beaten lightly

60 gram butter, melted

125 gram can creamed corn

310 gram can corn kernals, drained

1 1/2 cup (225g) self-raising flour

50 gram cheddar cheese, cut into 12 cubes

1/4 cup (30g) finely grated cheddar chesse

Method

1.Preheat oven to moderately hot (200°C/180°C fan-forced). Oil 12-hole (1/3-cup/80ml) muffin pan.

2.Mix polenta and milk in small bowl; cover, stand 20 minutes.

3.Meanwhile, cook bacon, stirring, in heated small non-stick frying pan for 2 minutes. Add onion to pan; cook, stirring, for another 2 minutes. Remove pan from heat; cool bacon mixture about 5 minutes.

4.Sift flour and sugar into large bowl; stir in corn kernels, creamed corn and bacon mixture. Add melted butter, egg and polenta mixture; mix muffin batter only until just combined.

5.Spoon 1 tablespoon of the batter into each hole of the muffin pan. Cut the piece of cheese into 12 equal pieces, about the size of a 3 cm cube; place one piece in the middle of the batter in muffin pan hole.

6.Divide remaining batter among muffin pan holes; sprinkle grated cheese over each.

7.Bake, uncovered, about 20 minutes or until muffins are well-risen. Turn muffins onto wire rack. Serve muffins warm.

Suitable warm or cooled. Suitable to freeze. Bacon mixture suitable to microwave.
Note

Woman's Weekly Food

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