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Cheddar, jalapeño, chilli and sweetcorn muffins

Name: Cheddar, jalapeño, chilli and sweetcorn muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Makes 12
Cuisine: Mexican recipes
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

By: Debbie Major

Published: 7 Oct 16
Updated: 26 May 25

Cheddar, jalapeño, chilli and sweetcorn muffins

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.

Easy
September 2016

Test kitchen approved

Makes 12
Hands-on time 20 min, oven time 20 min

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.

Vegetarian

Nutrition: per serving

Calories: 224kcals
Fat: 10.7g (5.g saturated)
Protein: 7.8g
Carbohydrates: 23.4g (2.2g sugars)
Fibre: 1.4g
Salt: 1g

Per muffin

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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.