These muffins are an absolute hit for school lunches or a lunch time snack and are easy to whip up in a hurry. As a vegetarian option, replace the bacon with grated zucchini or roasted pumpkin.

Makes 12

Cooking and Preparation time: 35 mins

85 g polenta

125 ml milk

50 g lean bacon, chopped finely

50 g spring onions (around 3 large ones) sliced finely

225 g wholemeal self-raising flour

300 g corn kernels

100 g creamed corn

100 ml extra virgin olive oil

2 large eggs

30 g cheddar cheese, grated

1. Preheat oven to 180°C and grease a 12 hole muffin tin with olive oil spray
2. In a small jug, mix the polenta with the milk and allow to sit for 20 minutes
3. In a large frying pan, cook the bacon for 5 minutes then add the spring onions for a further 2 minutes.  Remove from heat and allow to cool.
4. In a large bowl, add the flour, corn kernels and creamed corn, olive oil, eggs and cheddar cheese, then the milk and polenta.  Mix thoroughly, then add the bacon and spring onions. Mix until just combined.
5. Fill muffin tins to ¾ full with mixture and bake for around 20 - 25 minutes.
6. When the muffins are cooked, allow to rest in the tins for 5 mins. Run a knife around the edge of the muffin tins and tip upside down on to a cooling rack. Leave to cool for 5 minutes before serving.

Cooks notes; Muffins can be frozen in sealed bags for 4-6 weeks. For extra fibre, add a sprinkle of pepita or sunflower seeds on top before baking.