MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Double-Corn Bacon Muffins Categories: Muffins Yield: 1 Batch 50 ml Sunflower oil 1 sm Onion; peeled and chopped 300 g Uncooked sliced bacon 325 g Tin sweet corn; drained 225 ml Low-fat plain yogurt 1 ts Chilli sauce, Tabasco, or -piri-piri 1 lg Egg 1 lg Zucchini (about 200 g); -washed and grated 125 g Uncooked polenta or cornmeal 150 g Plain flour 1 tb Caster sugar; scant 3 ts Baking powder There is such a wallop of flavours here that it would be madness to use the best stuff. It's more about corner-shop bits and bobs. Keep the mixture in the fridge overnight, then just spoon it into paper cases in the morning and bake from cold for hearty breakfast muffins. Heat the oil in a saucepan, add the onion, bring to a sizzle, then reduce the heat and cook for 5 minutes until soft. Cut the bacon into small pieces, stir into the onions, and simmer for 5 minutes more. Add the corn, cook for a further 2 to 3 minutes, then tip everything into a bowl and leave to cool for 15 minutes. Beat in the yogurt, chilli sauce, and egg, then stir in the zucchini and polenta until evenly combined. Sift the flour, sugar, and baking powder, then beat through the muffin mix. Preheat the oven to 200°C (180°C fan-assisted)/400°F/gas mark 6. Spoon the mixture right to the top of a dozen muffin cases sat in a muffin tray and bake for 25 minutes. Leave to cool before serving, so they firm up a little. Recipe by Dan Lepard Recipe FROM: MMMMM