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Name: Chilli Sweetcorn Muffins
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 75 g Butter; melted (3oz); 1 sm Onion finely chopped; 125 g Frozen supersweet sweetcorn;; 1 250 millilit fat milk; (8fl; 1 ts Ground coriander; 1 Chilli; deseeded and finely; ; chopped; 250 g Self raising flour; (8oz); 1 ts Ground cumin; 1 Clove garlic; finely chopped; 2 md Size eggs

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INGREDIENTS

75 g Butter; melted (3oz)
1 sm Onion ; finely chopped
125 g Frozen supersweet sweetcorn;
1 250 millilit fat milk; (8fl
1 ts Ground coriander
1 Chilli; deseeded and finely
; chopped
250 g Self raising flour; (8oz)
1 ts Ground cumin
1 Clove garlic; finely chopped
2 md Size eggs

Servings

INSTRUCTIONS

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.

NOTES

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Chilli Sweetcorn Muffins

75 g Butter; melted (3oz)
1 sm Onion finely chopped
125 g Frozen supersweet sweetcorn;
1 250 millilit fat milk; (8fl
1 ts Ground coriander
1 Chilli; deseeded and finely
 ; chopped
250 g Self raising flour; (8oz)
1 ts Ground cumin
1 Clove garlic; finely chopped
2 md Size eggs

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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Nutrition

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Serving Size: 1 Serving (47g)
Recipe Makes: 12 servings

Calories: 6
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 6

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