Bacon & Corn Polenta Muffins Recipe

Name: Bacon & Corn Polenta Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preeheat oven to 200u00b0C or 180u00b0C 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.
2
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.
3
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.
4
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.

342

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup yellow polenta, 1/3 cup skim milk, 40 g low-fat bacon, finely chopped, 2 shallots, finely chopped, and more.

Yes, Bacon & Corn Polenta Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bacon & Corn Polenta Muffins

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