Breads & Savouries

Chilli Cornbread Muffins

chilli cornbread muffins on a chopping board with tomatoes, onions and eggs
Serves
10
Prep in
15 minutes
Cooks in
15 minutes

I’ve always adored the idea of cornbread & being someone relatively open to culinary experimentation you’d probably think that would then have me whipping some up without hesitation.

But weirdly that hasn’t been the case until now.

And all I can say is god I wish I’d made these up sooner…..!

Key Facts

  • Family & Freezer Friendly
  • High Fibre - Great For The Gut!
  • Crowd Pleaser
  • Brilliant Portable Brunch/Breakfast/Snack

Ingredients

  • 1 cup quick cook polenta
  • Heaped 1/2 cup habanero chilli Lovecorn + the rest of the pack to decorate
  • 2 eggs or flax eggs (1 tablespoon ground flax + 3 tablespoon water per egg)
  • 1/4 cup coconut sugar
  • 6 tablespoons milk of choice
  • 1 cup yoghurt of choice
  • 1 teaspoon baking powder
  • 1/4 cup melted coconut oil or butter

Preparation

01

Preheat your oven to 200C & arrange silicone cupcake moulds on a tray (or line a muffin tin with paper liners).

02

Add a heaped 1/2 cup of the chilli Lovecorn to a food processor & pulse to a coarse flour, decant into a bowl with the polenta, coconut sugar & baking powder, whisk to combine. Then add the rest of your ingredients beating to a thick batter. Leave to sit for 5 minutes.

03

Roughly chop the remaining Lovecorn kernels & spoon your batter into your cupcake moulds. Sprinkle over the chopped corn & bake for 15-17 minutes until golden & risen.

04

05

06

07

08

09

10

11

12

13

14

15

16

17

18

19

20

About me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

Phoebe holding a tray of roasted vegetables