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Corn & Chilli Muffins

serves

6

pieces

Serves

prep-time

15

minutes

Preparation Time

recipe-type

25

minutes Oven

Cooking Time

Ingredients
  • 1 1/2 cups (225 g) self-raising flour
  • 1/4 cup (50 g) polenta
  • 125 g can sweet corn kernels, drained
  • 100 g mozzarella, cut into 1cm cubes
  • 3 spring onions, finely chopped
  • 1 chorizo, air cured, skinned & finely chopped
  • 2 tsp KEEN’S Chilli Blend
  • 3/4 cup (185 mL) milk
  • 60 g (1/4 cup) butter, melted
  • 2 eggs
  • Fresh Salsa
  • 2 fresh tomatoes, finely chopped
  • 1 red onion, finely chopped
  • 1 bunch coriander, leaves only roughly chopped
  • To Serve
  • sour cream
  • dusting of KEEN’S Chilli Blend
Directions
  1. Preheat oven to 200⁰C (180⁰C fan forced). Grease a 6 x 250 mL (1 cup capacity) Texas muffin pan well with spray oil.
  2. Combine the flour, polenta, corn, mozzarella, spring onion, chorizo and KEEN’S Chilli Blend in a bowl. Place remaining wet ingredients in a jug and whisk together.
  3. Add milk mixture to dry mixture and stir until just combined. Spoon batter evenly between the prepared muffin holes.
  4. Bake for 25 - 30 minutes or until light golden and cooked through.
  5. Combine salsa ingredients and serve with warm muffins and side of chilli dusted sour cream.
Recipe Tip

Adapt this recipe, making mini muffins as a great finger food or brunch menu item.

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