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Sweetcorn chilli muffins with avocado relish
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Makes: 6 muffins
2 cobs sweetcorn, trimmed, or 100g frozen sweetcorn, thawed
4 salad onions, chopped
1 red chilli, deseeded and finely chopped
1 large British Free Range Egg
4 tbsp semi-skimmed milk
70g melted butter
150g self-raising flour
1 tsp English mustard powder
1 tbsp mixed seeds
1 large ripe avocado
2 tbsp sweet chilli sauce
1. Preheat the oven to 190ºC, gas mark 5. Cook the sweetcorn cobs in a pan of boiling water for 6-7 minutes until the corn is tender, then drain thoroughly. Cool for 5 minutes then run a knife down each side to remove the kernels. Put the removed kernels or thawed sweetcorn in a processor with half the salad onions and the chilli. Blitz until well mixed, then add the egg, milk and melted butter and process again.
2. Sift together the flour, mustard powder and seasoning and add to the processor. Pulse to form a thick batter. Divide the mixture between 6 large muffin cases arranged in a muffin tin. Scatter with the seeds and bake for 30-35 minutes until well risen and golden. A skewer should come out clean from the centre.
3. While the muffins are cooking, skin, stone and dice the avocado. Mix with the chilli sauce and reserved salad onions. When the muffins are cooked, transfer them to a wire rack to cool for 5 minutes. Serve warm or cold with the relish.
Typical values per serving:
This recipe was first published in June 2013.