Corn & Chilli Muffins
6
piecesServes
15
minutesPreparation Time
25
minutes OvenCooking 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
- 1 tsp McCormick Chilli Ground
- 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 McCormick Chilli Ground
Directions
- Preheat oven to 200⁰C (180⁰C fan forced). Grease a 6 x 250 mL (1 cup capacity) Texas muffin pan well with spray oil.
- Combine the flour, polenta, corn, mozzarella, spring onion, chorizo and McCormick Chilli Ground in a bowl. Place remaining wet ingredients in a jug and whisk together.
- Add milk mixture to dry mixture and stir until just combined. Spoon batter evenly between the prepared muffin holes.
- Bake for 25 - 30 minutes or until light golden and cooked through.
- 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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