Creamed Corn Muffins with Prosciutto and Sweet Chilli

5 from 1 reviews
Creamed Corn Muffins with Prosciutto and Sweet Chilli
Prep time
Cook time
Total time
These moist savoury muffins are great on their own or used on the side of a bbq meal.
Recipe type: Muffins
Cuisine: Modern Australian
Serves / Yield: 12 muffins
  • cooking spray
  • 80 g prosciutto
  • 1½ cups self-raising flour
  • ½ cup coarse polenta
  • ½ teaspoon mustard powder
  • ½ teaspoon salt
  • 1 cup grated tasty cheese
  • 2 eggs, lightly whisked
  • ⅓ cup sweet chilli sauce
  • ⅓ cup canola oil
  • 410 g can creamed sweet corn
  1. Preheat oven to 180°C. Line a 12-hole muffin pan with paper cases.
  2. Lightly spray a frying pan with oil and cook the prosciutto until crisp. Cool and chop.
  3. Combine flour, polenta, mustard powder and salt in a bowl. Stir in cheese.
  4. Combine eggs, sweet chilli sauce, canola oil and corn in a bowl.
  5. Fold into flour mixture until just combined. Divide among muffin holes. Press prosciutto on top.
  6. Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Serve warm or at room temperature.
Nutrition Information
Serving size: 1 Muffin Calories: 311.1 Fat: 14.5 g Saturated fat: 3.3 g Unsaturated fat: 9.6 g Carbohydrates: 38.1 g Sugar: 7.5 g Sodium: 674.7 mg Fibre: 1.8 g Protein: 9.0 g Cholesterol: 46.5 mg

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