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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.
50ml sunflower oil
1 small onion, peeled and chopped
300g uncooked sliced bacon
325g tin sweet corn, drained
225ml low-fat plain yogurt
1 tsp chilli sauce, Tabasco or piri-piri
1 large egg
1 large courgette (about 200g), washed and grated
125g uncooked polenta or cornmeal
150g plain flour
1 scant tbsp caster sugar
3 tsp baking powder
Heat the oil in a saucepan, add the onion, bring to a sizzle, then reduce the
heat and cook for five minutes until soft. Cut the bacon into small pieces,
stir into the onions and simmer for five minutes more. Add the corn, cook for a
further two to three 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 courgette and
polenta until evenly combined. Sift the flour, sugar and baking powder, then
beat through the muffin mix.
Preheat the oven to 200C (180C fan-assisted)/400F/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.