Melted Cheese, Corn And Bacon Muffins

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 85 g polenta
• 125 ml milk
• 3 slices bacon, rind removed and bacon chopped finely
• 4 green onions, chopped finely
• 225 g self-raising flour
• 1 tablespoon caster sugar
• 1 (310 g) can corn kernels, drained
• 1 (125 g) can creamed corn
• 100 g butter, melted
• 2 eggs, beaten lightly
• 50 g cheddar cheese, cut in 12 cubes
• 30 g cheddar cheese, coarsely grated

Recipe

• 1 preheat oven to 200°c.
• 2 oil 12 hole muffin pan.
• 3 mix polenta and milk in small bowl, cover and stand for 20 minutes.
• 4 meanwhile cook bacon in skillet, stirring, for 2 minutes.
• 5 add green onions to skillet, stirring, cook for another 2 minutes.
• 6 remove from heat and let cool for 5 minutes.
• 7 sift flour and sugar into large bowl.
• 8 stir in corn kernels, cream corn and bacon mixture.
• 9 add melted butter, eggs and polenta mixture.
• 10 mix muffin batter only until just combined.
• 11 spoon 1 tablespoon of the batter into each prepared muffin pan.
• 12 place 1 piece of cheese into the center of each muffin pan hole.
• 13 divide remaining batter among muffin pan holes.
• 14 sprinkle grated cheese over each muffin.
• 15 bake uncovered in oven for about 20 minutes or until muffins are well risen.
• 16 turn muffins onto wire rack.
• 17 serve warm.