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Corn and parmesan mini muffins

Special Diets

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Bacon, rosemary and corn mini muffins
These are great for snacks or as part of a packed lunch.
Serves
48
Prep
20 minutes
Cook
15–20 minutes
Each 23g serving contains (excludes serving suggestion)
KCal
61
Carbs
7.6g
Fibre
0.8g
Protein
2.5g
Fat
2.1g
Saturates
0.6g
Sugars
0.4g
Salt
0.1g
Fruit/Veg Portion
0
Ingredients

Ingredients

250g wholemeal flour
250g fine polenta
1 tbsp baking powder
1 tsp paprika
350ml semi-skimmed milk
75g vegetable oil based spread, melted
2 eggs, beaten
2 tsp fresh rosemary, chopped
2 tbsp fresh Parmesan cheese, grated
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Method

Recipe 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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