Jalapeño Cornbread Muffins
Ingredients
1 1/2 cups cornmeal flour
2 tsp gluten free baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup grated cheddar cheese
2 eggs
1 cup Tatua Sour Cream
1/2 can (200g) cream style sweetcorn
5 tbsp olive oil
4 Tbsp jalapeño peppers, chopped
Jalapeño peppers to decorate
Butter and chutney to serve
Method
- Preheat oven to 200°C. Line or oil a 6-cup muffin tin.
- In a large bowl, combine eggs, Tatua Sour Cream, sweetcorn, olive oil, cheese and chopped Jalapeños.
- Mix cornmeal flour, baking powder, baking soda and salt together. Add to the wet ingredients and fold until well combined.
- Spoon muffin batter into the prepared tin. Top with extra jalapeño peppers and bake for 20-25 minutes.
- Allow the muffins to cool in the tin for five minutes before serving warm with butter and chutney.
- Makes 6 large muffins.
