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Bacon, rosemary and corn mini muffins

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These are great for snacks or as part of a packed lunch.
Serves
48
Prep
20 minutes
Cook
15–20 minutes
Each 24g serving contains (excludes serving suggestion)
KCal
60
Carbs
8.3g
Fibre
0.4g
Protein
1.9g
Fat
2.2g
Saturates
0.50g
Sugars
0.4g
Salt
0.20g
Portion Fruit & Veg
0
Ingredients
Ingredients
250g plain flour
250g fine polenta
1 tbsp baking powder
1 tsp paprika
350ml milk
75g polyunsaturated margarine, melted
2 eggs, beaten
2 rashers lean back bacon, grilled and chopped
2 tsp fresh rosemary, chopped
2 tbsp fresh Parmesan cheese, grated
Method
  1. Preheat the oven to 200ºC/gas 6. Lightly grease some mini muffin tins. The mixture will make 48 mini muffins so you may need to re-use the tins (or you can make about 18 large muffins, if you prefer).
  2. In a bowl, sieve together the flour, polenta, baking powder and paprika.
  3. Mix together the milk, butter and eggs in another bowl before folding into the flour mixture. Add the bacon and rosemary and mix together.
  4. Spoon into the muffin tins and sprinkle with a little Parmesan cheese.
  5. Bake for 8–10 minutes until golden. Cool and serve.
Chefs tips
  • For a veggie version, try adding chopped sundried tomatoes in place of bacon.
  • Also good with other herbs such as oregano or thyme.
  • Freezing instructions: Suitable for freezing once cooked. Defrost for 2 hours. To serve, defrost/warm in the microwave or a moderate oven.
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