This recipe is for my savory corn & cheese muffins, the corn adds plenty of sweetness to the muffin, these are very easy on the pallet. Great for quick snacks when out and about.
1 x small red capsicum, diced very fine
1 x small red onion, diced very fine
1 x 420g can of creamed corn
1/2 cup of polenta
1/2 cup of milk
1 1/2 cups of self-raising flour
100g melted butter
2 eggs, lightly beaten
60g cheddar cheese, cut into 12 cubes
Grated cheddar cheese for sprinkling
Olive oil spray
1 tbsp caster sugar (optional)
Mix polenta and milk in a bowl, cover and set aside for 20 minutes. Preheat oven to 200 degrees (fan forced 180 degrees), oil lightly 12-hole muffin pan with olive oil spray. While oven is heating up cook onion and capsicum in fry pan for couple for minutes. Set aside to cool.
Sift flour and sugar into a large bowl, add corn, onion mixture, melted butter, egg and polenta mix. Mix batter gently only until just combined. Please do not over mix. Spoon 1 large tablespoon of batter into each muffin hole then place 1 cube into the middle of each hole. Top each hole with the remaining mixture. Sprinkle with grated cheese.
Bake for 20-25 minutes or until muffins are cooked. Turn out onto rack to cool for 5 minutes. Then they are ready to eat.
A simple snack to prepare. Can be eaten for lunch or dinner or just an afternoon snack. An easy way to get kids to eat chicken if they don’t like too much chewing.
2 tablespoons of jar pesto (or make your own if you have time)
3 large carrots, trimmed and chopped super fine using a stickmaster or similar
1 brown onion, chopped super fine as above
2 chicken breasts, minced as above or buy approx 500g minced chicken
1 egg, slight whisk
1 cup breadcrumbs
Salt & Pepper
Preheat oven to 180 degrees. Combine in a bowl minced chicken, carrot, onion, pesto and mix through. Add breadcrumbs, egg and seasoning. Separate mixture into approx 2cm balls. Heat oil in frypan and cook balls until brown, turning to make sure all side are browning. Should take approx 4-6 minutes depending on heat of pan. Then transfer balls to an oven dish and bake in oven for 20 minutes. This will cook the balls through while still keeping the crust crispy.
Serve with sliced lemon and mayonnaise. Serve with your favourite salad or vegetable side or can just be eaten on its own. Very tasty.