Bacon & Corn Polenta Muffins

• 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

1. Preeheat oven to 200u0b0C or 180u0b0C 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.

yellow polenta, milk, lowfat bacon, shallots, selfraising flour, corn kernels, corn, cheese, canola margarine, egg

Taken from www.food.com/recipe/bacon-corn-polenta-muffins-473984 (may not work)