Creamed Corn Muffins with Prosciutto and Sweet Chilli

Creamed Corn Muffins with Prosciutto and Sweet Chilli

Creamed Corn Muffins with Prosciutto and Sweet Chilli

These moist savoury muffins are great on their own or used on the side of a bbq meal.
Course: Muffins
Cuisine: Modern Australian
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 muffins
Author: The Cook
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  • cooking spray
  • 80 g prosciutto
  • cups self-raising flour
  • ½ cup coarse polenta
  • ½ teaspoon mustard powder
  • ½ teaspoon salt
  • 1 cup grated tasty cheese
  • 2 eggs, lightly whisked
  • cup sweet chilli sauce
  • cup canola oil
  • 410 g can creamed sweet corn

Recipe Instructions

  • Preheat oven to 180°C. Line a 12-hole muffin pan with paper cases.
  • Lightly spray a frying pan with oil and cook the prosciutto until crisp. Cool and chop.
  • Combine flour, polenta, mustard powder and salt in a bowl. Stir in cheese.
  • Combine eggs, sweet chilli sauce, canola oil and corn in a bowl.
  • Fold into flour mixture until just combined. Divide among muffin holes. Press prosciutto on top.
  • Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Serve warm or at room temperature.

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Serving: 1g | Calories: 311.1kcal | Carbohydrates: 38.1g | Protein: 9g | Fat: 14.5g | Saturated Fat: 3.3g | Polyunsaturated Fat: 9.6g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 46.5mg | Sodium: 674.7mg | Potassium: 0mg | Fiber: 1.8g | Sugar: 7.5g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%

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