Cornbread Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
225g/8oz polenta2 tsp baking powderpinch bicarbonate of soda115g/4oz plain flour125ml/4˝fl oz milk 2 free-range eggs, beaten300g/10˝oz canned creamed corn2 birds'-eye chillies, finely chopped
Makes 12
Preheat the oven to 180C/350F/Gas 4.
In a bowl, mix together the polenta, baking powder, bicarbonate of soda and flour until well combined.
Add the milk, beaten eggs and creamed corn and mix until well combined. Add the chillies and stir to combine.
Spoon the cornbread batter mixture into the wells of a 12-hole muffin tin. Bake in the oven for 18-20 minutes, or until risen and cooked through.
Number of Servings: 12
Recipe submitted by SparkPeople user SODEEP.
Preheat the oven to 180C/350F/Gas 4.
In a bowl, mix together the polenta, baking powder, bicarbonate of soda and flour until well combined.
Add the milk, beaten eggs and creamed corn and mix until well combined. Add the chillies and stir to combine.
Spoon the cornbread batter mixture into the wells of a 12-hole muffin tin. Bake in the oven for 18-20 minutes, or until risen and cooked through.
Number of Servings: 12
Recipe submitted by SparkPeople user SODEEP.
Nutritional Info Amount Per Serving
- Calories: 141.2
- Total Fat: 1.6 g
- Cholesterol: 35.0 mg
- Sodium: 152.6 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 1.8 g
- Protein: 3.1 g
Member Reviews