Cream Cheese, Corn and Sweet Chilli Muffins

These are currently baking in my oven and smell oh so good!!! :D

Cream Cheese, Corn and Sweet Chilli Muffins
From the Australian Women's Weekly Food For Fit and Healthy Kids

Prep Time - 10 mins plus 20 mins standing time
Cooking Time - 20 mins
Makes 12 (I've made 7 normal size muffins and 12 mini muffins with a little mixture still left over)

1/2 cup polenta
1 cup buttermilk
40g butter, melted
2 eggs, beaten lightly
1/3 cup sweet chilli sauce
1 medium brown onion, chopped finely
1 1/2 cups SR flour
310g can corn kernels, drained
125g packet reduced-fat cream cheese

Preheat oven to 200 deg. C. Oil 12-hole muffin pan
Mix polenta and buttermilk in small bowl; stand 20 mins. Stir in butter, egg and 2 tablespoons of the sauce.
Meanwhile, cook onion in heated frying pan, stirring about 5 mins, or until onion softens. Cool 5 mins.
Combine onion, flour and corn in medium bowl. Add polenta mixture; mix batter until combined.
Spoon 1 tablespoon of batter into each pan hole. Cut cheese into 12 equal pieces; place one piece in each pan hole then cover with remaining batter; drizzle with remaining sauce.
Bake about 20 mins, serve muffins warm.

Yuuuuum!!! Definitely one to add to the recipe book here I think!