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Chilli and corn muffins

  1. Preheat oven to 190°C. Spray six 80ml (1/3-cup) capacity muffin pans with olive oil spray to lightly grease.

  2. Combine the polenta, flour, corn, cheese and chilli in a bowl. Make a well in centre. Whisk together the buttermilk and egg in a jug. Add to the polenta mixture and combine.

  3. Spoon the mixture among pans. Bake for 15-20 minutes or until a skewer inserted into the centres comes out clean. Serve with butter.

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– Ingredients –

  • Olive oil spray, to grease
  • 90g (1/2 cup) polenta (cornmeal)
  • 75g (1/2 cup) self-raising flour
  • 1 x 310g can corn kernels, drained
  • 35g (1/3 cup) coarsely grated reduced-fat cheddar
  • 1 small fresh red chilli, deseeded, finely chopped
  • 125ml (1/2 cup) buttermilk
  • 1 egg, lightly whisked
  • Butter, softened, to serve

– Author –

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