Bacon, Corn and Basil Polenta Muffins

 

20160421_183328 20160421_072928

Bacon, Corn and Basil Polenta Muffins

Yummm. Bacon, Corn and Parmesan with the sweet taste of Basil in a Polenta Muffin. These are delicious, and incredibly quick and easy to make. They are so much yummier than my Samsung Galaxy night time shadowy photos show. 🙂 no fancy schmancy camera for me! The million dollar one I use at work is enough trouble for me!

The Brown Butter I used in this recipe gives a fantastic nutty depth to the flavour of the muffin, however you don’t have to do this, melted butter would also be perfectly fine.

Bacon, Corn and Basil Polenta Muffins

Bacon, Corn and Basil Polenta Muffins

Ingredients

  • 250 grams Short Cut Bacon, cut into small pieces, cooked.
  • 1 1/2 Cups Self Raising Flour
  • 1/4 Cup Polenta
  • 1/4 teaspoon Bicarb of Soda
  • 1 425 gram can of Corn Kernels, well drained (or the equivalent of frozen corn- no need to thaw- 1 heaped Cup)
  • 100 grams Unsalted Butter
  • 2 large Eggs
  • 1 Cup Milk
  • 1/2 Cup Parmesan Cheese, grated,
  • 1/4 Cup Parmesan Cheese, grated, extra
  • 1/4 Cup fresh Basil leaves, slices

Directions

  1. Cut the Bacon into small pieces (eg 1cm cubes) and then cook gently either in the frying pan or oven, then set aside.
  2. Preheat the oven to 175 degrees Celsius, Fan Forced.
  3. Grease a 12 hole muffin tray (makes 12 heaped or 18 smaller muffins approx).
  4. In a small bowl, whisk together the eggs and milk until well combined, set aside.
  5. In a large bowl, whisk together the Self Raising Flour, Polenta and Bi-Carb until well combined. Set aside.
  6. In a small saucepan on the stove, heat the butter until melted, then simmer until butter starts to froth and turn golden brown. This browned butter has a nutty taste. Do not over-do/burn it. (Alternatively you can just melt the butter and not brown it- especially if you're in a hurry- it's purely for depth of flavour).
  7. Add the Hot Butter, Corn and cooked Bacon into the large bowl and using a large spoon, stir so that everything is evenly coated.
  8. Add the milk and egg and stir until just combined.
  9. Add the 1/2 Cup of Parmesan and Basil and stir until just combined, do not over mix as this makes muffins tough.
  10. Spoon into prepared muffin tin to desired level (they rise a little) and sprinkle the tops with the extra parmesan.
  11. Bake for approx 15-20 minutes until lightly golden and springy to touch.
  12. Eat hot or cold. Great for freezing!
http://triedandtrue.com.au/bacon-corn-basil-polenta-muffins/

Leave a Reply

Your email address will not be published.