Mexi-corn Muffins

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I just love the hit of chilli and smoked paprika in these cheesy muffins.  I mean, you couldn’t ask for a corn-ier name than Mexi-corn Muffins.  Get your oven on and get these big boys baking in no time at all.  I scraped the kernels off 2 ears of corn, but you absolutely can use frozen corn if you like.

Mexi-Corn Muffins

Ingredients

Dry Ingredients

  • 125g Self Raising flour
  • 100g  Semolina
  • 1 tsp baking powder
  • ½ tsp salt
  • ¼ tsp bicarbonate of soda
  • 2 tsp sugar
  • 1 tsp chilli powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika

Wet Ingredients

  • 2 xl eggs
  • 225g buttermilk can sub yoghurt
  • 100g delicate olive oil or your choice of oil or melted butter

Fold In

  • 100g corn kernels fresh or frozen 150g will be more corny
  • 65g chopped spring onion about 2 including the green stems can sub 1 small onion
  • 130g grated cheddar cheese use 75g feta and 80g mozzarella as a variation
  • 12g coriander chaopped optional
  • 15g jalapeño chopped optional

Garnish with  coriander and jalapeño chilli

    Instructions

    • oven on to 180ºC
      Line 4 x 10cm baking pans with baking paper baking time 45min
      or 10 x giant muffin pans baking time 30 - 35 min
      or 2 x 15 cm pans baking time 45-50 min
      or 1 loaf pan baking time 60 min
      Batter yield 1kg
      Method
      In a bowl sift all the dry ingredients together 125g Self Raising flour, 100g  Semolina, 1 tsp baking powder, ½ tsp salt, ¼ tsp bicarbonate of soda, 2 tsp sugar, 1 tsp chilli powder, 1 tsp ground cumin, 1 tsp smoked paprika
      In a separate bowl mix the wet ingredients to combine 2 xl eggs, 225g buttermilk, 100g delicate olive oil
      Add the the dry ingredients to the wet ingredients and stir with spatula to ensure even mix.
      Fold in the 100g corn kernels, 65g chopped spring onion, 130g grated cheddar cheese,
      Pour batter into prepared baking pans of your choice and bake in preheated oven at 180ºC for the duration of time recommended as per your baking pan of choice.

    Notes

    1. You can use 120g semolina flour and 110g self-raising flour for a slightly more textured muffin.   
    2. You can substitute polenta for the semolina for a more corny crumb. 
    3. I ran out of buttermilk in one instance with only 82g left in the bottle so I added yogurt to top up to make the total 125g.  It worked!
    4. Make these muffins yours by adding your favorite vegetables like spinach, courgette, butternut, beetroot.  
    Have fun 

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