Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 12 pcs
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Difficulty level: 3 out of 4
11 Ingredients
- 1/2teaspoons mustard powder
- 1 1/2 cup self-raising flour
- 1/3 cup canola oil
- 5milliliter virgin olive oil spray
- 1/2 cup coarse polenta
- 1/3 cup sweet chilli sauce
- 410grams creamed sweet corn
- 2 eggs, lightly whisked
- 1 cup tasty cheese, grated
- 80grams prosciutto
- 1/2teaspoons sea salt
Method
Step 1 of 3
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.
Step 2 of 3
Combine flour, polenta, mustard powder and salt in a bowl. Stir in cheese.
Step 3 of 3
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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