Chilli cornbread muffins
Author: CluckMuckCook
Serves: 12
- Ingredients:
- 160g cornmeal (also called polenta)
- 145g plain flour
- 1 tablespoon baking powder
- 100g caster sugar
- 1 teaspoon salt
- 240ml milk
- 60g butter, melted
- 2 large eggs
- 60 ml honey
- 2 jalapeños, finely chopped (or your favourite chillies)
- • Preheat the oven to 200C/180C Fan.
- • In a large bowl, mix the dry ingredients together - cornmeal, flour, baking powder, sugar and salt.
- • In a separate mixing bowl, whisk together the milk, eggs, melted butter and honey.
- • Add the wet to the dry ingredients and stir until just combined and there are no lumps.
- • Gently mix in the chopped chillies.
- • Grease the muffin tin, or line with muffin cases and fill ⅔ full with the mixture.
- • Place the muffin tin on a baking tray and bake for 15 minutes, until golden brown and you can insert a skewer and it comes comes out clean.
- • Allow muffins to cool for a couple of minutes in the tin, then transfer them to a cooling rack.
- • Best eaten warm but can be stored in an airtight container for a few days
Recipe by Cluck, Muck & Cook at http://cluckmuckcook.co.uk/chilli-cornbread-muffins/
3.5.3251