Name: Tomato chutney and bacon muffins
Cook time: 40 min
Total time: 40 min
Ingredients: 1/4 cup (40g) polenta; 1/4 cup (60ml) milk; 2 (160g) rindless bacon slices, chopped finely; 2 green onions (scallions), sliced thinly; 3/4 cup (110g) self-raising flour; 1/4 cup (80g) tomato chutney; 1/4 cup (30g) coarsely grated cheddar; 60 gram (2 ounces) butter, melted; 1 egg, beaten lightly; 5 (100g) cherry tomatoes, quartered

Ingredients

1/4 cup (40g) polenta

1/4 cup (60ml) milk

2 (160g) rindless bacon slices, chopped finely

2 green onions (scallions), sliced thinly

3/4 cup (110g) self-raising flour

1/4 cup (80g) tomato chutney

1/4 cup (30g) coarsely grated cheddar

60 gram (2 ounces) butter, melted

1 egg, beaten lightly

5 (100g) cherry tomatoes, quartered

Method

1.Preheat oven to 180°C (160°C fan forced). Oil 18 holes of two 12-hole (1-tablespoon/20ml) mini muffin pans.

2.Combine polenta and milk in a small bowl. Cover, stand 20 minutes.

3.Cook bacon in a heated small frying pan, stirring, over high heat, for 2 minutes. Add green onion, cook, stirring, a further 2 minutes. Remove pan from heat, cool 5 minutes.

4.Sift flour into a medium bowl, stir in chutney, cheddar and bacon mixture. Add melted butter, egg and polenta mixture, season. Stir until just combined. Spoon mixture into pan holes. Top each muffin with a tomato quarter.

5.Bake muffins about 15 minutes. Stand muffins in pan for 5 minutes before turning, top-side up, onto a wire rack to cool.