Try these Mexican breakfast muffins, then check out our cornbread muffins, courgette muffins, bacon and egg muffins and more savoury muffin recipes.
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
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Step 1
Heat the oven to 190C/fan 170C/gas 5 and lightly oil a 12-hole muffin tin.
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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.
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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.
Nutritional Information
- Kcals 139
- Fat 5.3g
- Saturates 2.8g
- Carbs 17.1g
- Sugars 2.3g
- Fibre 1.4g
- Protein 5.1g
- Salt 0.5g
