Dan Lepard's Double-corn bacon muffins

There is such a wallop of flavours here that it would be madness to use the

best stuff. It's more about corner-shop bits and bobs. Keep the mixture in the

fridge overnight, then just spoon it into paper cases in the morning and bake

from cold for hearty breakfast muffins.

50ml sunflower oil

1 small onion, peeled and chopped

300g uncooked sliced bacon

325g tin sweet corn, drained

225ml low-fat plain yogurt

1 tsp chilli sauce, Tabasco or piri-piri

1 large egg

1 large courgette (about 200g), washed and grated

125g uncooked polenta or cornmeal

150g plain flour

1 scant tbsp caster sugar

3 tsp baking powder

Heat the oil in a saucepan, add the onion, bring to a sizzle, then reduce the

heat and cook for five minutes until soft. Cut the bacon into small pieces,

stir into the onions and simmer for five minutes more. Add the corn, cook for a

further two to three minutes, then tip everything into a bowl and leave to cool

for 15 minutes.

Beat in the yogurt, chilli sauce and egg, then stir in the courgette and

polenta until evenly combined. Sift the flour, sugar and baking powder, then

beat through the muffin mix.

Preheat the oven to 200C (180C fan-assisted)/400F/gas mark 6. Spoon the mixture

right to the top of a dozen muffin cases sat in a muffin tray and bake for 25

minutes. Leave to cool before serving, so they firm up a little.