Quick & Easy

Tomato chutney and bacon muffins

tomato chutney and bacon muffins
18 Item



1.Preheat oven to 180°C (160°C fan forced). Oil 18 holes of two 12-hole (1-tablespoon/20ml) mini muffin pans.
2.Combine polenta and milk in a small bowl. Cover, stand 20 minutes.
3.Cook bacon in a heated small frying pan, stirring, over high heat, for 2 minutes. Add green onion, cook, stirring, a further 2 minutes. Remove pan from heat, cool 5 minutes.
4.Sift flour into a medium bowl, stir in chutney, cheddar and bacon mixture. Add melted butter, egg and polenta mixture, season. Stir until just combined. Spoon mixture into pan holes. Top each muffin with a tomato quarter.
5.Bake muffins about 15 minutes. Stand muffins in pan for 5 minutes before turning, top-side up, onto a wire rack to cool.

These muffins are best eaten warm.


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