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