Bacon & Corn Polenta Muffins

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READY IN: 40mins
YIELD: 24 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • 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.
  • 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.
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