Try this Chilli Sweetcorn Muffins recipe, or contribute your own.Suggest a better description
Preheat the oven to 230 C, 450 F, Gas Mark 7. Place the sweetcorn in a blender and blend to a puree. Place the self raising flour, chilli, cumin, coriander, garlic and onion in a large bowl. Mix to incorporate all the ingredients. In a jug, combine the eggs, butter and milk and beat to combine. Make a well in the centre of the dry ingredients, then gradually mix in the liquid to form a batter mixture. Then fold in the sweetcorn puree. Spoon the mixture into a well oiled muffin tin, fill each hole 2/3 full. Place in the oven and bake for 20-25 minutes or until golden brown. Allow to cool slightly, then run a palate knife around the edge and remove muffins. NOTES : A spicy corn style muffin suitable served warm with a selection of cheese.Makes 12 muffins.
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|Serving Size: 1 Serving (47g)|
|Recipe Makes: 12 servings|
|Calories from Fat: 1 (17%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1.1mg||0 %|
|Potassium 23.4mg||1 %|
|Total Carbohydrate 1.2g||0 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 0.9g|
|Protein 0.2g||0 %|
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Calories per serving: 6
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