Bacon & Corn Polenta Muffins |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 20 |
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This recipe is from the Australian Weight Watchers 'The Complete Meal' Cookbook. There are 1 propoints per serve*. This value is calculated when using Weight Watchers bacon, Bega So Extra Light 50% grated cheese and Weight Watchers Canola Spread. Tip: Store muffins in an airtight container for up to 3 days. Alternatively, cool completely then wrap individually in plastic wrap and place in an airtight container. Label, date and freeze for up to 1 month. Defrost at room temperature and serve cold or warmed in the microwave. 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 |
Directions:
1. Preeheat oven to 200°C or 180°C 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.
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