Preheat the oven to 200?c. and butter a 12-cup muffin tray. Melt the butter in medium frypan and add the corn kernels and Hot Green Chilli Sauce. Mix gently until the butter and chilli sauce are combined then remove from the heat and cool slightly. Add the buttermilk and eggs and cool thoroughly. Whisk the polenta grains, flour, sugar, baking powder, salt and baking soda in large bowl then add the buttermilk mixture and combine gently, just mixing until the flour has been moistened. Do not overmix. Add the chopped chives then divide the batter amongst the prepared muffin cups Bake in the preheated oven for 20 minutes or until a tester inserted into a muffin comes out clean. Remove from the oven and cool on a wire rack. Per serving: 1229 Calories (kcal); 112g Total Fat; (80% calories from fat); 20g Protein; 40g Carbohydrate; 656mg Cholesterol; 5137mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 21 1/2 Fat; 2 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1083g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1392 (57%)|
|Amt Per Serving||% DV|
|Total Fat 154.6g||206 %|
|Saturated Fat 81.3g||406 %|
|Monounsaturated Fat 46.1g|
|Polyunsanturated Fat 11.3g|
|Cholesterol 2393.6mg||736 %|
|Sodium 3037.7mg||105 %|
|Potassium 1275.9mg||34 %|
|Total Carbohydrate 188.3g||55 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 183.5g|
|Protein 85.1g||122 %|
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Calories per serving: 2456
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