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Cheese, corn and bacon muffinse
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Cheese, corn and bacon muffins
preparation time 20 minutes
cooking time 25 minutes
Muffins are quick and easy to make; it is important that the wet and the dry ingredients in step 4 are only stirred together until just combined because overmixing produces tough, heavy muffins. You will need a piece of cheddar cheese about the same size as a 3cm cube.
½ cup (85g) polenta
½ cup (125ml) milk
3 bacon rashers (210g), rind removed, chopped finely
4 green onions, chopped finely
1½ cups (225g) self-raising flour
1 tablespoon caster sugar
310g can corn kernels, drained
125g can creamed corn
100g butter, melted
2 eggs, beaten lightly
50g piece cheddar cheese
¼ cup (30g) coarsely grated cheddar cheese
- Preheat oven to moderately hot. Oil 12-hole (1/3 cup/80ml) muffin pan.
- Mix polenta and milk in small bowl, cover; stand 20 minutes.
- 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 about 5 minutes.
- 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.
- 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 about 20 minutes or until muffins are well risen. Turn muffins onto wire rack. Serve muffins warm.
serves 12
per muffin 12.2g fat; 1018kJ (243 cal)
This recipe is from Kids Cooking
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12 months
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