Muffins with Corn, Bacon and Chilli Jam


  • 50ml sunflower oil
  • 1 small onion, finely chopped
  • 300g bacon, chopped
  • 310g can corn kernels, rinsed, drained
  • 300g natural low fat yoghourt
  • 2tbs TGS Co Chilli Jam
  • 2tbs TGS Co Pepperberry Mustard
  • 1 egg, lightly beaten
  • 1 small zucchini, grated
  • 125 g polenta
  • 1 cup plain flor
  • 3tsp baking powder


  1. Preheat oven to 200C and grease a 12 hole muffin pan.
  2. Heat oil in a frying pan over medium heat. Cook onion until softened. Add bacon and cook until starting to crisp, then add corn and cook for a further 1 minute and set aside to cool.
  3. Once cooled, add yoghourt, Chill jam, Pepperberry Mustard, egg, zucchini and polenta. Sift in flour and baking powder. Mix until just combined.
  4. Divide among muffin tray holes and bake for 25 minutes or until golden. Cool slightly and turn onto a wire rack.


  1. Serve at room temperature with olives, sun dried tomatoes and Feta cheese