Bacon & Corn Polenta Muffins - cooking recipe

Ingredients

1/4 cup yellow polenta
1/3 cup skim milk
40 g low-fat bacon, finely chopped
2 shallots, finely chopped
3/4 cup self-raising flour
125 g corn kernels, rinsed, drained
125 g creamed corn
1/4 cup cheese, grated
50 g canola margarine, melted
1 egg, lightly beaten

Preparation

Preeheat oven to 200\u00b0C or 180\u00b0C 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.