Cheese, Corn and Bacon Muffins

prep time:: 20 minutes
total time:: 45 minutes

Makes 12 muffins

cindy

ingredients

1/2 cup (85g) polenta
1/2 cup (125ml) milk
3 bacon rashers, rind removed, chopped finely
4 green onions, chopped finely
1 1/2 cups (225g) self raising flour
1 tbsp caster sugar
310g can corn kernels, drained
125g can creamed corn
100g butter, melted
2 eggs, beaten lightly
50g piece cheddar cheese
1/4 cup (30g) cheddar cheese, coarsely grated

directions

1
Preheat oven to moderately hot. Oil 12 hole (1/3 cup/80ml) muffin pan.
2
Mix polenta and milk in a small bowl, cover. Stand for 20 minutes.
3
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 for about 5 minutes.
4
Sift flour and sugar into large bowl, stir in corn kernels, creamed corn and bacon mixture. Add melted butter, eggs and polenta mixture. Mix muffin batter only until just combined.
5
Spoon 1 tablespoon of the batter into each hole of prepared muffin pan. Cut piece of cheese into 12 equal pieces, place one piece in the centre of each muffin pan hole. Divide remaining batter among muffin pan holes. Sprinkle grated cheese over each. Bake uncovered in moderately hot oven for about 20 minutes or until muffins are well risen. Turn muffins onto wire rack. Serve muffins warm.

notes

It is important that the wet and dry ingredients in step 4 are only stirred together until just combined because over mixing produces though, heavy muffins.

Source: Anna