Cheddar, jalapeño, chilli and sweetcorn muffins
- Published: 7 Oct 16
- Updated: 18 Mar 24
Savoury baking doesn’t get much easier than this – grab one of Debbie Major’s cheddar and jalapeño muffins when you’re in a rush or pack one in your lunchbox for a spicy snack.
Muffins are always a low-stress, low-mess bake. Check out more sweet and savoury options in our easy muffin recipes collection.
Ingredients
- 175g plain flour
- 4½ tsp baking powder
- ½ tsp salt
- 150g dried polenta
- 100g finely grated mature cheddar
- ¼ tsp chilli flakes
- 284ml pot of buttermilk (or whole milk)
- 2 medium free-range eggs
- 75g melted butter
- 160g drained tinned sweetcorn
- 2 deseeded, chopped jalapeño chilli
- 1 sliced jalapeño chilli
- 25g grated cheddar
Method
- Heat the oven to 200°C/180°C fan/gas 6. Line a muffin tray with 12 paper cases. Sift the flour, baking powder and salt into a bowl and stir in the dried polenta, cheddar and chilli flakes.
- Pour a 284ml pot of buttermilk (or whole milk) into a jug and beat in the eggs and melted butter.
- Mix the milk mixture into the dry ingredients with 160g drained tinned sweetcorn and 1 deseeded, chopped jalapeño chilli. Slice another chilli.
- Divide the batter among the paper cases, sprinkle with 25g grated cheddar and top with chilli slices. Bake for 20 minutes until golden and risen.
- Recipe from September 2016 Issue
Nutrition
Per muffin
- Calories
- 224kcals
- Fat
- 10.7g (5.g saturated)
- Protein
- 7.8g
- Carbohydrates
- 23.4g (2.2g sugars)
- Fibre
- 1.4g
- Salt
- 1g
delicious. tips
Make the muffins up to 24 hours in advance and keep in an airtight container.
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