Diabetic Delights: Bacon, Rosemary, and Mini Corn Muffins


    November 27, 2016

    Bacon tidbits found in a muffin? Your snacks will never be boring again if you serve these mini muffins that are packed with great flavor!

    • Prep: 20 mins
    • Cook: 20 mins
    • Yields: 48 muffins


    250g plain flour

    250g fine polenta

    1 tbsp baking powder

    1 tsp paprika

    350ml milk

    75g polyunsaturated margarine, melted

    2 eggs, beaten

    2 rashers lean back bacon, grilled and chopped

    2 tsp fresh rosemary, chopped

    2 tbsp fresh Parmesan cheese, grated


    1Preheat the oven to 200ºC/gas 6. Lightly grease some mini muffin tins. The mixture will make 48 mini muffins so you may need to re-use the tins (or you can make about 18 large muffins, if you prefer).

    2In a bowl, sieve together the flour, polenta, baking powder and paprika.

    3Mix together the milk, butter and eggs in another bowl before folding into the flour mixture. Add the bacon and rosemary and mix together.

    4Spoon into the muffin tins and sprinkle with a little Parmesan cheese.

    5Bake for 8–10 minutes until golden. Cool and serve.


    Nutrition Facts

    Sodium0.2 g
    Protein1.9 g
    Sugar0.4 g
    Total Fat2.2 g
    Saturated Fat0.5 g
    Total Carbohydrates8.3 g