Cream Cheese, Corn and Sweet Chilli Muffins

[mum3girls]

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

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.

[{sarah}]

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