Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 12 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
12
- 1/3 cup canola oil, plus extra to grease the tin
- 200grams self raising flour
- 100grams polenta
- 1/2teaspoons bicarbonate soda
- 2teaspoons cumin
- 1teaspoons cayenne pepper
- 2 eggs
- 3/4 cup milk
- 100grams cheddar, grated
- 70grams jalapeno peppers, drained, chopped
Nutrition per serving
858kJ / 206Cal
858 Kilojoules or 206 Calories
10% of daily energy intake*
Protein
5.7grams
Fat
11.7grams
Carbs
19.8grams
Sugars
1.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
These spicy and cheesy cornbread muffins make a great side dish for soups and salads.
Method
Step 1 of 3
Pre-heat the oven to 180°C. Mix the polenta, bicarbonate soda and spices in a large bowl. Whisk the oil with eggs and milk in a jug. Pour into the dry ingredients and mix well.
Step 2 of 3
Stir in the chopped jalapenos and cheddar. Grease a 12 hole muffin tin and divide the mix between each hole.
Step 3 of 3
Bake for 20 minutes until golden and risen. Leave to rest for 15 minutes then serve.
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