Cheddar, jalapeño, chilli and sweetcorn muffins

Method

1. 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.
2. Pour a 284ml pot of buttermilk (or whole milk) into a jug and beat in the eggs and melted butter.
3. Mix the milk mixture into the dry ingredients with 160g drained tinned sweetcorn and 1 deseeded, chopped jalapeño chilli. Slice another chilli.
4. 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.