Cornmeal and chilli muffins

Cornmeal and chilli muffins


Pack a picnic basket full of these spicy muffins and enjoy a day in the sun.

The ingredient of Cornmeal and chilli muffins

  1. Melted butter, to grease
  2. 140g (3/4 cup) polenta (cornmeal)
  3. 75g (1/2 cup) plain flour
  4. 1 1/2 teaspoons baking powder
  5. 1/4 teaspoon salt
  6. 1 long fresh red chilli, deseeded, finely chopped
  7. 250ml (1 cup) buttermilk
  8. 1 1/2 tablespoons vegetable oil
  9. 1 egg, lightly whisked

The instruction how to make Cornmeal and chilli muffins

  1. Preheat oven to 200u00b0C. Brush six 80ml (1/3-cup) capacity non-stick muffin pans with melted butter to lightly grease.
  2. Combine the polenta, flour, baking powder, salt and chilli in a medium bowl. Make a well in the centre.
  3. Whisk together the buttermilk, oil and egg in a medium jug. Gradually pour the buttermilk mixture into the polenta mixture and use a fork to whisk until smooth. Spoon the batter evenly among the prepared pans. Bake in preheated oven for 12-15 minutes or until a skewer inserted into the centres comes out clean. Remove from oven. Turn onto a clean surface. Transfer to a serving bowl and serve immediately.

Nutritions of Cornmeal and chilli muffins

calories: 203.15 calories
calories: 7.5 grams fat
calories: 1.5 grams saturated fat
calories: 28 grams carbohydrates
calories: 6 grams protein
calories: NutritionInformation

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