Recipe

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.

  • 20 mins preparation
  • 20 mins cooking
  • Makes 18
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Tomato chutney, bacon and cheddar muffins

Ingredients

Tomato chutney, bacon and cheddar muffins
  • 1/4 cup (40g) polenta
  • 1/4 cup (60ml) milk
  • 2 bacon slices (160g), chopped finely
  • 2 green onions, sliced thinly
  • 60 gram butter
  • 3/4 cup (110g) self-raising flour
  • 1/4 cup (80g) tomato chutney
  • 1/4 cup (30g) coarsely grated cheddar
  • 1 egg, beaten lightly
  • 5 cherry tomatoes (100g), quartered

Method

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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