Cheese, Corn And Bacon Muffins
INGREDIENTS
- ½ cup (85g) polenta
- ½ cup (125ml) milk
- 3 bacon rashers (210g), rind removed, chopped finely
- 4 green onions, chopped finely
- 1½ cups (225g) self-raising flour
- 1 tablespoon caster sugar
- 310g can corn kernels, drained
- 125g can creamed corn
- 100g butter, melted 2 eggs, beaten lightly
- 50g piece cheddar cheese
- ¼ cup (30g) coarsely grated Cheddar cheese
METHOD
- Preheat oven to moderately hot (200°C/180°C fan-forced).
- Mix polenta and milk in small bowl; cover, stand 20 minutes.
- Oil 12-hole muffin pan.
- Meanwhile, cook bacon, stirring, in heated small non-stick frying pan for 2 minutes.
- Add onion to pan; cook, stirring, for another 2 minutes.
- Remove pan from heat; cool bacon mixture about 5 minutes.
- Sift flour and sugar into large bowl; stir in corn kernels, creamed corn and bacon mixture.
- Add melted butter, egg and polenta mixture; mix muffin batter only until just combined.
- Spoon 1 tablespoon of the batter into each hole of the muffin pan.
- Cut the piece of cheese into 12 equal pieces, about the size of a 3 cm cube; place one piece in the middle of the batter in muffin pan hole.
- Divide remaining batter among muffin pan holes; sprinkle grated cheese over each.
- Bake, uncovered, about 20 minutes or until muffins are well-risen.
- Turn muffins onto wire rack.
- Serve muffins warm.
- Perfect after school snack! x
