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Cornmeal and chilli muffins
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Spicy muffins perfect for a sunny picnic outing.
Ingredients:
  • Melted butter, to grease
  • 140g (3/4 cup) polenta (cornmeal)
  • 75g (1/2 cup) plain flour
  • 0.60 gm salt
  • 1 long fresh red chilli, deseeded, finely chopped
  • 250ml (1 cup) buttermilk
  • 27.60 gm vegetable oil
  • 1 egg, lightly whisked
Instructions:
  • Preheat the oven to 200°C, then brush six 80ml (1/3-cup) non-stick muffin pans with a light coating of melted butter.
  • In a medium bowl, mix together the polenta, flour, baking powder, salt, and chili. Create a well in the center.
  • In a jug, combine buttermilk, oil, and egg, then slowly mix this into the polenta until smooth. Divide the batter among pans and bake for 12-15 minutes until a skewer comes out clean. Flip onto a clean surface, transfer to a bowl, and serve hot.

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