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Cheddar, jalapeño, chilli and sweetcorn muffins

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

Easy
September 2016

Easy
September 2016

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.

Vegetarian recipes

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

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

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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

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.

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.