50 ml Sunflower oil
1 sm Onion; peeled and chopped
300 g Uncooked sliced bacon
325 g Tin sweet corn; drained
225 ml Low-fat plain yogurt
1 ts Chilli sauce, Tabasco, or
-piri-piri
1 lg Egg
1 lg Zucchini (about 200 g);
-washed and grated
125 g Uncooked polenta or cornmeal
150 g Plain flour
1 tb Caster sugar; scant
3 ts Baking powder
There is such a wallop of flavours here that it would be madness to
use the best stuff. It's more about corner-shop bits and bobs. Keep
the mixture in the fridge overnight, then just spoon it into paper
cases in the morning and bake from cold for hearty breakfast muffins.
Heat the oil in a saucepan, add the onion, bring to a sizzle, then
reduce the heat and cook for 5 minutes until soft. Cut the bacon into
small pieces, stir into the onions, and simmer for 5 minutes more.
Add the corn, cook for a further 2 to 3 minutes, then tip everything
into a bowl and leave to cool for 15 minutes.
Beat in the yogurt, chilli sauce, and egg, then stir in the zucchini
and polenta until evenly combined. Sift the flour, sugar, and baking
powder, then beat through the muffin mix.
Preheat the oven to 200°C (180°C fan-assisted)/400°F/gas mark 6.
Spoon the mixture right to the top of a dozen muffin cases sat in a
muffin tray and bake for 25 minutes. Leave to cool before serving, so
they firm up a little.
