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Chilli and corn muffins
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Spicy muffins - ideal for a satisfying snack any time of day!
Ingredients:
  • Olive oil spray, to grease
  • 90g (1/2 cup) polenta (cornmeal)
  • 75g (1/2 cup) self-raising flour
  • 1 x 310g can corn kernels, drained
  • 35g (1/3 cup) coarsely grated reduced-fat cheddar
  • 1 small fresh red chilli, deseeded, finely chopped
  • 125ml (1/2 cup) buttermilk
  • 1 egg, lightly whisked
  • Butter, softened, to serve
Instructions:
  • Preheat your oven to 190°C and gently spray six 80ml (1/3-cup) muffin pans with olive oil spray.
  • In a bowl, mix polenta, flour, corn, cheese, and chili. Create a well in the center. In a separate jug, whisk the buttermilk and egg together, then add to the polenta mixture and mix well.
  • Divide the mixture into pans. Bake for 15-20 minutes or until a skewer inserted in the centers comes out clean. Serve warm with a dollop of creamy butter.

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