Name: Cheese, corn & bacon muffins
Cook time: 40 min
Total time: 40 min
Ingredients: 1/2 cup (85g) polenta; 1/2 cup (125ml) milk; 3 rindless bacon rashers (195g), chopped finely; 4 green onions, chopped finely; 2 eggs, beaten lightly; 60 gram butter, melted; 125 gram can creamed corn; 310 gram can corn kernels, drained; 1 1/2 cup (225g) self-raising flour; 50 gram cheddar cheese, cut into 12 cubes; 1/4 cup (30g) finely grated cheddar cheese

Cheese, corn & bacon muffins

These cheesy corn and bacon muffins are delicious served both warm and cold. They make a great morning tea or after-school snack, and are perfect for packing in a lunch-box.

Makes 12 Item

Cook

40M

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Ingredients

1/2 cup (85g) polenta

1/2 cup (125ml) milk

3 rindless bacon rashers (195g), chopped finely

4 green onions, chopped finely

2 eggs, beaten lightly

60 gram butter, melted

125 gram can creamed corn

310 gram can corn kernels, drained

1 1/2 cup (225g) self-raising flour

50 gram cheddar cheese, cut into 12 cubes

1/4 cup (30g) finely grated cheddar cheese

Method

1. Combine polenta and milk in large bowl; stand 10 minutes.

2.Preheat oven to 200°C/180°C fan-forced. Oil 12-hole (¹/³-cup/80ml) muffin pan. Cook bacon in heated oiled small frying pan until browned and crisp. Add onion; cook, stirring, 1 minute.

3.Add egg, butter and both corns to polenta mixture; whisk to combine. Add bacon mixture and sifted flour; stir until just combined.

4.Spoon 1 tablespoon muffin mixture into each pan hole; top with a cube of cheese. Divide remaining muffin mixture among pan holes; sprinkle with grated cheese. Bake about 20 minutes. Stand muffins 5 minutes before turning, top-side up, onto a wire rack to cool. Store cold muffins in an airtight container, for up to two days, in the refrigerator.

5.The next day, wrap the muffin in baking paper; pack in lunchbox with a freezer brick or frozen drink.

Instant polenta is not suitable for this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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