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Chilli, Cheese and Sweetcorn Muffins

May 29, 2013

Hot Bakes

These bakes were unique and very enjoyable.  They were immediately a hit with my mum.  I had been looking forward to cooking them for a while and I was glad that I finally got the opportunity to cook them.  I loved the light texture of the muffins and the kick of chilli made every bite feel as though the ingredients were playing with my taste buds spontaneously.  Oooooo cheese and chilli tastes good.

This recipe was adapted from The Hummingbird Bakery’s Cake Days (Harper Collins Publishers, 2011).



5g unsalted butter, 1 large onion (peeled and chopped), 1/2 tsp mixed herbs, 300g plain flour, 1 tbsp baking powder, 1/2 tsp bicarbonate of soda, 1/8 tsp salt, 250ml skimmed milk, 2 large eggs, 85g unsalted butter (melted), 100g mature cheddar (grated), 100g tinned sweetcorn (drained), 1/2 tsp chilli flakes, 1 tsp cayenne pepper.


1. Melt the 5g of butter in a frying pan.
2. Add the onions and fry until soft.
3. Sift the flour, baking powder and bicarbonate of soda into a large bowl.
4. Mix in the mixed herbs.
5. Mix the milk with the eggs.
6. Make a well in the centre of the flour.
7. Pour the milk and eggs into the middle of the flour.
8. Mix together.
9. Mix in the butter.
10. Mix in the cheese, sweetcorn, chilli flakes and cayenne pepper.
11. Pre heat the oven to 170 degrees C.
12. Divide the mixture into 12 muffin cases lined in a muffin tin.
13. Bake for 30 – 35 minutes until browned on the top and cook through.


From → Baking, Snacks

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