Name: Tomato chutney, bacon and cheddar muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1/4 cup (40g) polenta; 1/4 cup (60ml) milk; 2 slice bacon (160g), chopped finely; 2 green onions, sliced thinly; 60 gram butter; 3/4 cup (110g) self-raising flour; 1/4 cup (80g) tomato chutney; 1/4 cup (30g) coarsely grated cheddar; 1 egg, beaten lightly; 5 cherry tomatoes (100g), quartered

Tomato chutney, bacon and cheddar muffins

These delicious muffins are a quick and easy snack, perfect for afternoon tea or to take on a picnic.

Makes 18

Prep

20M

Cook

20M

Total

40M

Ingredients

1/4 cup (40g) polenta

1/4 cup (60ml) milk

2 slice bacon (160g), chopped finely

2 green onions, sliced thinly

60 gram butter

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

1/4 cup (80g) tomato chutney

1/4 cup (30g) coarsely grated cheddar

1 egg, beaten lightly

5 cherry tomatoes (100g), quartered

Method

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

2.Combine polenta and milk in a small bowl; cover, stand for 20 minutes.

3.Meanwhile, cook bacon in a heated small frying pan, stirring, for 2 minutes. Add onion to pan; cook, stirring, for 2 minutes. Remove pan from heat; cool for 5 minutes.

4.Melt butter in a small saucepan. Sift flour into a medium bowl; stir in chutney, cheese and the bacon mixture. Add melted butter, egg and polenta mixture; season. Mix only until just combined. Divide mixture between pan holes; top each muffin with a tomato quarter.

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

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