Quick & Easy

Tomato chutney, bacon and cheddar muffins

These delicious muffins are a quick and easy snack, perfect for afternoon tea or to take on a picnic.
Tomato chutney, bacon and cheddar muffins

Tomato chutney, bacon and cheddar muffins




1.Preheat oven to 180°C (160°C fan). Oil 18 holes of two 12-hole 1-tablespoon (20ml) mini muffin pans.
2.Combine polenta and milk in a small bowl; cover, stand for 20 minutes.
3.Meanwhile, cook bacon in a heated small frying pan, stirring, for 2 minutes. Add onion to pan; cook, stirring, for 2 minutes. Remove pan from heat; cool for 5 minutes.
4.Melt butter in a small saucepan. Sift flour into a medium bowl; stir in chutney, cheese and the bacon mixture. Add melted butter, egg and polenta mixture; season. Mix only until just combined. Divide mixture between pan holes; top each muffin with a tomato quarter.
5.Bake muffins about 15 minutes. Stand in pan for 5 minutes, before turning, top-side up, onto a wire rack to cool.

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