Name: Cream cheese, corn and sweet chilli muffins
Cook time: 30 min
Total time: 30 min
Ingredients: 1/2 cup (85g) polenta; 1 cup (250ml) buttermilk; 40 gram butter, melted; 2 eggs, beaten lightly; 1/3 cup (80ml) sweet chilli sauce; 1 medium_piece (150g) brown onion, chopped finely; 1 1/2 cup (225g) self-raising flour; 310 gram can corn kernels, drained; 125 gram packet reduced-fat cream cheese

Ingredients

1/2 cup (85g) polenta

1 cup (250ml) buttermilk

40 gram butter, melted

2 eggs, beaten lightly

1/3 cup (80ml) sweet chilli sauce

1 medium_piece (150g) brown onion, chopped finely

1 1/2 cup (225g) self-raising flour

310 gram can corn kernels, drained

125 gram packet reduced-fat cream cheese

Method

1.Preheat oven to 200°C (180°C fan-forced). Oil 12-hole (⅓-cup/80ml) muffin pan.

2.Mix polenta and buttermilk in small bowl, stand 20 minutes. Stir in butter, egg and 2 tablespoons of the sauce.

3.Meanwhile, cook onion in heated small frying pan, stirring, about 5 minutes or until onion softens. Cool 5 minutes.

4.Combine onion, flour and kernels in medium bowl. Add polenta mixture, mix batter until combined.

5.Spoon 1 tablespoon batter into each pan hole. Cut cheese into 12 equal pieces, place one piece into batter in pan then cover each with remaining batter, drizzle with remaining sauce.

6.Bake muffins about 20 minutes. Serve warm.

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