A perfect lunchbox treat, this recipe involves a bit of frying and careful folding, simple for the 8-12 age group with some parent supervision.
Eggs, flour, sugar, butter: it's never too early to teach children how simple ingredients can create delicious food. Sure, cooking with youngsters is slower, messier and noisier but it also has benefits. The enthusiasm of small helpers helps cut through the chore of cooking and they are less likely to complain about rissoles for dinner again if they did the egg cracking, mixing and shaping. Plus, children love getting their hands dirty.
6 rashers free range bacon, rind removed, diced
½ spanish onion, diced
1 cup plain flour
1 cup dried polenta
½ tbsp sugar
1 tbsp baking powder
1 tsp salt
½ cup milk
60g butter, melted
300g creamed corn
Preheat oven to 220C. Lightly grease a 12-hole muffin tin with butter or line with parchment paper.
Cook the bacon and onion in a frying pan over medium-high heat until crispy. Sift the dry ingredients into a mixing bowl.
In another bowl, combine the egg, milk, butter and creamed corn, and mix well. Gently fold the wet ingredients into the dry ingredients; the batter should be lumpy. Add the bacon mixture and fold through.
Spoon the batter into the tins and bake for 15-20 minutes, until the muffins are risen and golden coloured. Set aside for five minutes then transfer to a wire rack to cool completely.