Mexican breakfast corn muffins
- Preparation and cooking time
- Total time
- Easy
- Makes 12
Ingredients
- for the tin spray oil
- 2 eggs
- 150ml soured cream
- 125ml skimmed milk
- 2 spring onions, finely chopped
- 6 hot and sweet red jalapeños from a jar, chopped, plus a few extra to garnish
- 1 lime, zested
- 195g tin sweetcorn, drained and rinsed
- 100g instant polenta
- 200g plain flour
- ½ tsp baking powder
- ½ tsp sea salt
- 50g mature cheddar, grated
LIME YOGURT
- 150g natural yogurt
- 1 lime, zested and juiced
Method
- STEP 1
Heat the oven to 190C/fan 170C/gas 5 and lightly oil a 12-hole muffin tin.
- STEP 2
Put the eggs, soured cream and milk into a bowl and whisk to combine. Tip in the spring onions, chopped jalapeños, lime zest and sweetcorn, and mix well. Add the polenta, flour, baking powder, salt and ¾ of the cheddar, and fold just until combined.
- STEP 3
Evenly divide the mixture between the 12 muffin tin holes and top with a little more cheddar and a few more chopped jalapeños. Bake for 12-15 minutes or until risen, golden and cooked through.
- STEP 4
Meanwhile, put the yogurt into a serving bowl and stir through the lime juice and zest. Cool the muffins in the tin for 5 minutes before moving to a rack. Serve with the lime yogurt for dipping.
