- Cook the bacon in a small frying pan over a low heat for 5 minutes or until it is crisp. Drain the bacon on paper towel.
- Preheat the oven to 200°C. Lightly coat a 12-hole American-style muffin tray with cooking spray; each hole should be about 6 cm diameter. Alternatively, line each muffin hole with a paper liner.
- Beat the oil and brown sugar with an electric mixer in a large bowl until well combined. Add the egg and continue beating until well combined.
- Stir together the cornmeal, flour, baking powder, fennel seeds and a pinch of salt in a bowl. Alternately fold the cornmeal mixture and the milk into the egg mixture, beginning and ending with the cornmeal mixture. Fold in the sultanas and the bacon.
- Spoon the batter into the prepared muffin holes and bake for 25 minutes or until a skewer inserted in the centre of a muffin comes out clean. Cool for 10 minutes in the tray, then transfer the muffins to a wire rack to cool completely.
Some more ideas…
*Cornmeal can be bought either coarsely ground or highly refined; don't confuse it with cornflour, which has a much finer texture. Cornmeal is often sold as polenta (although technically, polenta is the name of a popular Italian dish made from cornmeal), and instant polenta – which requires considerably less cooking time – is widely available. Yellow cornmeal is more common than white.
*To increase the fibre content, use ½ cup (70 g) each plain white flour and plain wholemeal flour. After sifting the flour, return any husks that are in the sieve to the bowl.
*Replace the sultanas with ½ cup (60 g) chopped toasted walnuts.
*Cornmeal is a good source of B vitamins. The nutrient content of both the white and yellow varieties is similar, but the yellow is higher in betacarotene.
*Milk is an excellent source of many essential nutrients, the majority of which are concentrated in the non-fat part of milk. Low-fat and skim milk, therefore, contain more of these nutrients than full-cream milk does.
Each serving provides
GI estimate medium.