Ingredients
-
1/4
-
1/3
-
40
-
2
-
3/4
-
125
-
125
-
1/4
-
50
-
1
-
-
-
-
-
Directions
Bacon & Corn Polenta Muffins, This recipe is from the Australian Weight Watchers ‘The Complete Meal’ Cookbook There are 1 propoints per serve* This value is calculated when using Weight Watchers bacon, Bega So Extra Light 50% grated cheese and Weight Watchers Canola Spread Tip: Store muffins in an airtight container for up to 3 days Alternatively, cool completely then wrap individually in plastic wrap and place in an airtight container Label, date and freeze for up to 1 month Defrost at room temperature and serve cold or warmed in the microwave , This recipe is from the Australian Weight Watchers ‘The Complete Meal’ Cookbook There are 1 propoints per serve* This value is calculated when using Weight Watchers bacon, Bega So Extra Light 50% grated cheese and Weight Watchers Canola Spread Tip: Store muffins in an airtight container for up to 3 days Alternatively, cool completely then wrap individually in plastic wrap and place in an airtight container Label, date and freeze for up to 1 month Defrost at room temperature and serve cold or warmed in the microwave
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Steps
|
1
Done
|
Preeheat Oven to 200c or 180c 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
Done
|
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
Done
|
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
Done
|
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. |
