Chilli and feta corn muffins

Chilli and feta corn muffins

By
From
How to Cook Bread
Makes
9
Photographer
Peter Cassidy

The cornmeal gives these muffins a lovely texture and the salty feta, together with the chilli, makes them especially more-ish. You will need a 12-hole muffin tin, lined with 9 paper muffin cases.

Ingredients

Quantity Ingredient
2-3 green jalapeno chillies, to taste
50g feta cheese
small bunch coriander
200g plain flour
70g fine yellow cornmeal
1 tablespoon baking powder
pinch salt
30g soft light brown sugar
90ml water
3 large eggs
70ml sunflower oil

Method

  1. Heat the oven to 180°C and place a baking sheet in the oven to heat up.
  2. Halve, deseed and finely chop the chillies, and crumble the feta. Pick the coriander leaves and coarsely chop them.
  3. Sift the flour, cornmeal, baking powder and salt together into a large bowl. Add the sugar and stir in the chillies, feta and chopped coriander.
  4. In a jug, mix the together the water, eggs and sunflower oil. Add this mixture to the dry ingredients and stir together until just combined; try to avoid over-mixing. Fill each paper case about two thirds full, then place the tin on the heated baking sheet in the oven.
  5. Bake in the oven for 15–20 minutes, or until a skewer inserted into the centre of a muffin comes out clean. Leave the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool slightly. Serve warm.
Tags:
bread
Leiths
baking
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again