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Cheese, corn and bacon muffins

The Australian Women's Weekly, Feb 2007
Cheese, corn and bacon muffins


Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Special options: Heart friendly, Kid friendly, Low Carb, Low cholesterol, Low fat, Low GI, Nut free
Course: Finger food, Snacks
Favourite flavours: Cheese, Easy recipes

Cheese, corn and bacon muffins
INGREDIENTS

Instant polenta is not suitable for this recipe. Muffins can be kept refrigerated in an airtight container for two days.

½ cup (85g) polenta
½ cup (125ml) milk
3 bacon rashers, trimmed, chopped finely
4 green onions (green shallots), chopped finely
2 eggs, beaten lightly
60g butter, melted
125g can creamed corn
310g can corn kernels, drained
1½ cups (225g) self-raising flour
50g cheddar cheese, cut into 12 cubes
¼ cup (30g) finely grated cheddar cheese

METHOD

Combine the polenta and milk in a large bowl. Stand for 10 minutes.

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

Cook bacon in a small heated non-stick frying pan until browned and crisp. Add onion; cook, stirring, 1 minute.

Add the eggs, butter, creamed corn and corn kernels to the polenta mixture; whisk to combine. Add the bacon mixture and sifted flour to the bowl; stir until just combined.

Spoon 1 tablespoon muffin mixture into each pan hole, top with a cube of cheddar. Divide remaining muffin mixture among pan holes. Sprinkle with grated cheese. Bake in a moderately hot oven for about 20 minutes. Stand muffins for
5 minutes before turning onto a wire rack.

Serve warm or cooled. Makes 12.

Suitable to freeze.

Bacon mixture suitable to microwave.

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