3/4 cup polenta
1 tbspn Sugar
1 3/4 cups plain flour
1 tbspn Baking Powder
3 tbspn MCT Oil
1 Egg White
1 1/4 cup Skim milk
125g Can creamed corn
4 spring onion finely sliced
150g shaved ham chopped (use the low fat ham)
50g Kraft Free Cheese

Preheat the oven to moderately hot 200C (400F).  Sift the polenta, sugar, flour and baking powder
into a bowl.  Place the oil, egg white and skim milk in a separate bowl, mix together well and pour
into the dry ingredients.

Add the creamed corn, spring onion, ham and cheese, and stir together with a large metal spoon
until just combined.  Do not overmix.  The mixture should still be lumpy.  Spoon the mixture into 12
cup non stick muffin tray and bake for 20 minutes, or until risen and golden brown.  Leave in the tin
to cool for 5 minutes before turning out onto a wire rack to cool fully.  Store in an airtight container.

(I estimate these have approx 1 gram of fat per muffin)
Little Leakers
Ham, Corn And Polenta Muffins