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Mexican breakfast corn muffins

Name: Mexican breakfast corn muffins
Total time: 45 min
Ingredients: spray oil for the tin; eggs 2; soured cream 150ml; skimmed milk 125ml; spring onions 2, finely chopped; hot and sweet red jalapeños from a jar 6, chopped, plus a few extra to garnish; lime 1, zested; sweetcorn 195g tin, drained and rinsed; instant polenta 100g; plain flour 200g; baking powder ½ tsp; sea salt ½ tsp; mature cheddar 50g, grated; natural yogurt 150g; lime 1, zested and juiced

45 minutes
makes 12
Easy

Check out our moist and cheesy corn muffins. Packed with Mexican flavours these easy muffins are ready in less than an hour and make a simple and healthy breakfast

June 12, 2018 at 2:15 pm

Ingredients

spray oil for the tin
eggs 2
soured cream 150ml
skimmed milk 125ml
spring onions 2, finely chopped
hot and sweet red jalapeños from a jar 6, chopped, plus a few extra to garnish
lime 1, zested
sweetcorn 195g tin, drained and rinsed
instant polenta 100g
plain flour 200g
baking powder ½ tsp
sea salt ½ tsp
mature cheddar 50g, grated

LIME YOGURT

natural yogurt 150g
lime 1, 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.