The combination of the bacon and corn, always a wonderful combination on their own, partnered with cheese and polenta makes a satisfying flavour hit that are delicious whether they are served hot or cold.
Only 2ppts each but very morish - I could eat quite a few. Freezable so you can control how many you have for lunch :)
Bacon and Corn Polenta Muffins
(recipe adapted from WW The Complete Meal)
ProPoints per Serve: 2
1/2 cup (80 grams) yellow polenta
2/3 cups (160 mls) skim milk
80 grams Weight Watchers Bacon, finely chopped
4 green shallots, finely chopped
1 1/2 cups (220 grams) self raising flour
2 x 125 gram cans corn kernels, rinsed, drained
2 x 125 gram cans creamed corn
1/2 cup (60 grams) extra light grated tasty cheese
100 grams Weight Watchers Canola Spread, melted
2 eggs, lightly beaten
Preheat oven to 200 degrees Celsius.
Line two 12 hole mini muffin tins with paper cases. Spray with cooking spray if needed.
Combine polenta and milk in a bowl. Set aside for 15 minutes.
Meanwhile lightly spray a small non stick frying pan with cooking spray and heat over medium-high heat. Cook bacon, stirring, for 2 minutes. Add shallots and cook, stirring, for 2 minutes or until bacon is crisp. Remove pan from heat. Cool for 5 minutes.
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 combined.
Spoon 2 tablespoons of batter into each paper case. Bake for 15 - 18 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.
Note: for a mini muffin this mixture can make 48 muffins by using small paper cases and 1 tablespoon of mixture per case - the ProPoints value per muffin would then be 1 ppts each.