Bacon & Corn Polenta Muffins

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1/4 cup yellow polenta
• 1/3 cup skim milk
• 40 g low-fat bacon, finely chopped
• 2 shallots, finely chopped
• 3/4 cup self-raising flour
• 125 g corn kernels, rinsed, drained
• 125 g creamed corn
• 1/4 cup cheese, grated
• 50 g canola margarine, melted
• 1 egg, lightly beaten

Recipe

• 1 preeheat 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 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.