This one deserves an O.M.G.
Preparation Time – 20 minutes | Baking Time – 20 minutes | Makes 12 large muffins
1/2 cup polenta
1/2 cup milk
4 bacon rashers, rind removed, chopped fine
4 green onions, chopped fine
1 1/2 cups self-raising flour
1 tablespoon caster sugar
250g can corn kernels, drained
170g crab meat, drained
100g butter, melted
2 eggs, beaten lightly
1/4 cup coarsely grated cheddar cheese
a pinch of salt
1 tsp dill
1 tsp olive oil
Place polenta in a large bowl and top up with milk. Set aside for 10-15 minutes. Preheat oven to 200°C. Spray a 12-hole muffin pan with oil and set aside.
Cook bacon in a teaspoon of olive oil on medium heat for 5 minutes until brown and crispy. Remove from heat and stir in the onions.
On top of the polenta mixture, add the flour, sugar, salt, corn kernels, crab meat, butter, eggs, bacon mixture, cheese and dill. With a wooden spoon and a light hand, gently mix till lumpy and just combined.
Spoon batter in the prepared muffin pan. Bake for 20 minutes until risen and golden. Serve with sauce of your choice and salad. Best eaten straight from the oven.