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Bacon & Corn Polenta Muffins

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Ingredients

Adjust Servings:
1/4 cup yellow polenta
1/3 cup skim milk
40 g low-fat bacon, finely chopped
2 shallots, finely chopped
3/4 cup self-raising flour
125 g corn kernels, rinsed, drained
125 g creamed corn
1/4 cup cheese, grated
50 g canola margarine, melted
1 egg, lightly beaten

Nutritional information

40.9
Calories
6 g
Calories From Fat
0.7 g
Total Fat
0.3 g
Saturated Fat
8.6 mg
Cholesterol
81.8 mg
Sodium
7.6 g
Carbs
0.5 g
Dietary Fiber
0.2 g
Sugars
1.6 g
Protein
701g
Serving Size

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Bacon & Corn Polenta Muffins

Features:
  • Gluten Free
Cuisine:

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.

  • 60 min
  • Serves 3
  • Easy

Ingredients

Directions

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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.

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