It is beginning to feel a bit more autumnal even down here in Devon on the English Riviera. Following my visit to Darts Farm (see @eandgeats on twitter below) I decided to make Sweetcorn and Chilli Muffins. These are particularly good with soup or on their own as a snack. E
To share: makes 12 muffins
25oml buttermilk (or combine milk and 1 tsp of lemon juice and leave for a few minutes if you can’t get buttermilk)
250g self-raising flour (I use half and half white and wholemeal)
2 tsp of baking powder
2 small red chillies, finely sliced (to taste)
1 corn on the cob (if you are not lucky enough to be able to get fresh corn you could use a small tin of sweetcorn, drained well)
2 eggs, beaten
30 – 50g farmhouse cheese, grated
- Preheat the oven to 200C/ fan 180C/ gas 6. Take a 12 hole muffin tin (or 2 x 6 hole) and pop in 12 paper muffin cases.
- In a large bowl, sift the flour and baking powder.
- With a sharp knife slice the sweetcorn to separate the corn kernels. Add the sweetcorn and chillies to the dry mixture and mix to combine.
- Make a well in the centre of the dry ingredients and add the beaten eggs and buttermilk and gently combine without over mixing.
- Using a tablespoon, add 1 spoonful of the mixture to each paper case. Scatter the tops with grated cheese.
- Bake in the oven for 15 – 20 minutes until cooked. Cool on a wire rack.
These muffins can be adjusted to suit your tastes. The chillies can be omitted. Variations include adding chunks of feta cheese and pitted green olives or simply adding some fresh green herbs or spring onions.