Creamed Corn Muffins with Prosciutto and Sweet Chilli

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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.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Muffins
Cuisine: Modern Australian
Servings: 12 muffins
Calories: 311.1kcal
Author: The Cook

Ingredients

  • 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 (see recipe)
  • cup canola oil
  • 410 g can creamed sweet corn

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.

Nutrition

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: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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