Mini cornmeal cheese muffins
½ cup olive oil 2 eggs, beaten 400g can creamed sweetcorn 1 cup plain yoghurt 1 onion, finely diced 1 cup grated tasty cheddar ¼ cup chopped fresh parsley ½ cup diced bacon, cooked
- Heat oven to 210 degC.
- Add the cornmeal, flour and baking soda to the bowl and stir just enough to combine.
- Spoon the mixture into the prepared pans. Bake for 15 to 20 minutes or until puffed and golden brown. Serve warm.
TIP Leave platters of dips, such as pesto and things to dip (like crackers, vegetable sticks, cheese straws) on the table so people can help themselves and intersperse these with trays of other taste sensations.