Corn and bacon muffins

Name: Corn and bacon muffins
Ingredients: 50ml sunflower oil; 1 small onion, finely chopped; 300g bacon, chopped; 310g can corn kernels, rinsed, drained; 300g natural yoghurt; 1 tsp sweet chilli sauce; 1 egg, lightly beaten; 1 zucchini, grated; 125g polenta; 1 cup (150g) plain flour; 3 tsp baking powder; Black olives and cheese (optional), to serve

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Quick, easy and...well, sort of healthy. These muffins are the perfect way to start your weekend right.

50ml sunflower oil
1 small onion, finely chopped
300g bacon, chopped
310g can corn kernels, rinsed, drained
300g natural yoghurt
1 tsp sweet chilli sauce
1 egg, lightly beaten
1 zucchini, grated
125g polenta
1 cup (150g) plain flour
3 tsp baking powder
Black olives and cheese (optional), to serve

Method

1.

Preheat the oven to 190°C and grease a 12-hole muffin pan.
2.

Heat oil in a frypan over medium heat. Cook onion, stirring, for 2-3 minutes until softened. Add the bacon and cook for 5 minutes or until starting to crisp, then add corn and cook for a further 1 minute. Transfer to a bowl and set aside to cool.
3.

Once cooled, add yoghurt, chilli sauce, egg, zucchini and polenta. Sift in flour and baking powder. Mix until just combined. Divide among muffin holes and bake for 25 minutes or until golden. Cool slightly in pan, then turn out onto a wire rack.
4.

Serve warm or at room temperature with black olives and cheese, if desired.