Perfect for lunchboxes and breakfast on the go, these savoury chilli corn chocolate muffins are not only delicious, but pretty healthy too. What’s more, they’re super easy to make.
It’s back to basics with Random Recipes over at Belleau Kitchen this month. Randomly pick a book and then randomly pick a recipe from it. I headed straight over to Eat Your Books (EYB), where I found to my astonishment I now have 100 recipe books.
I picked a number using a random generator and got #37. Counting down on EYB, I got Charlotte Pike’s wonderful book, The Hungry Student: Vegetarian Cookbook. The random generator gave me page #185 which happened to be a simple recipe for chilli corn muffins.
Chilli Corn Chocolate Muffins
The recipe looked most enticing, especially as it was nearly lunchtime. All it needed was a bit of chocolate. I dashed down to the kitchen and promptly made some. It was all done and out of the oven in 35 minutes.
Apart from adding some grated 100% chocolate for extra umami, I used some of Mrs Middleton’s lovely cold-pressed rapeseed oil and substituted most of the flour for wholemeal spelt. Oh and I added some garlic – you can never have too much garlic.
The muffins were so good, especially straight out of the oven, that I couldn’t help myself and ate four of them for lunch. They had enough heat in them from the chilli to make you sit up and take notice, but that didn’t detract from the other flavours.
The sweetcorn made them nice and chewy and the chocolate added just a touch of sophistication. CT’s demeanour visibly improved when he was presented with a couple of these on his arrival home that evening.
These chilli corn chocolate muffins are perfect for breakfast on the go or lunchboxes. But they also make a great accompaniment to soup for lunch or supper.
Other Savoury Muffin Recipes You Might Like
- Beetroot muffins with walnuts & goat’s cheese
- Carrot, cabbage & cheddar muffins
- Cheese & apple muffins
- Miso muffins with kale, carrot & courgette
- Pumpkin muffins with goat’s cheese & tarragon
- Savoury vegan muffins
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these chilli corn chocolate muffins, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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If you’d like more sweetcorn recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.
Choclette x
Chilli Corn Chocolate Muffins – The Recipe
Chilli Corn Chocolate Muffins
Ingredients
- 250 g wholemeal spelt flour
- 50 g plain flour (all purpose flour)
- 2 tsp baking powder
- 1 pinch sea salt
- good grinding of black pepper
- ¼ tsp paprika
- 100 g cheddar cheese
- 20 g 100% chocolate
- 1 small red chilli finely chopped and seeded if it's a really hot one (I used half of one of our manzano chillies)
- 1 clove garlic finely chopped
- 100 g frozen sweetcorn
- 2 large eggs (I used duck eggs)
- 4 tbsp rapeseed oil
- 200 ml sour milk
Instructions
- Sieve the flours, baking powder, salt and paprika into a large bowl.250 g wholemeal spelt flour, 50 g plain flour (all purpose flour), 2 tsp baking powder, 1 pinch sea salt, ¼ tsp paprika
- Grate in the cheese and chocolate and grind in some black pepper.good grinding of black pepper, 100 g cheddar cheese, 20 g 100% chocolate
- Finely chop the chilli and garlic and add to the bowl along with the sweetcorn.1 small red chilli, 1 clove garlic, 100 g frozen sweetcorn
- Stir until everything is evenly mixed.
- Make a well in the centre and break in the eggs. Add the oil and sour milk.2 large eggs, 4 tbsp rapeseed oil, 200 ml sour milk
- Stir from the centre out until just combined. Muffins are best when not over mixed.
- Spoon into 12 large muffin moulds. You can line these with muffin cases or just grease the moulds.
- Bake at 180℃ (350℉, Gas 4) for about 25 minutes or until well risen and golden brown.
Notes
Nutrition Estimate
Sharing
So over to Dom at Belleau Kitchen with these chilli corn chocolate muffins.
As these are perfect for lunch and are easily portable, I am submitting them to November’s Family Foodies where the theme is Lunchbox Ideas. Hosted by Vanesther of Bangers & Mash and Lou of Eat Your Veg.
Angela Desouz says
interesting
Angela Desouz says
This comment has been removed by the author.
prwilson says
I’m beginning to like the idea of chillies in baked products more and more.
Maya Russell says
Very interesting muffins. Would like to try.
The Caked Crusader says
I can’t imagine what this combo would taste like – I’m intrigued!
Reeni Pisano says
What a flavorful combo! I bet the chocolate makes them extra delicious and super interesting tasting!
Angie Schneider says
Yum! I like the combo. They look like a perfect breakfast muffin recipe for me.
Baking Addict says
This sounds like an interesting flavour combination especially with the chocolate in it! I do wish I could try one so I may just have to make a batch for myself.
Bintu @ Recipes From A Pantry says
Greeting from FBC group. A rather unique combination of flavours that I think my OH would like.
Phil in the Kitchen says
Now that’s what I call a lunch. Lovely recipe.
Charlotte Charlotte'sKitchenDiary says
Hi Choclette,
These look fantastic and I am just so thrilled to see you’ve been cooking from one of my books again. It’s just the nicest thing for an author to see. I do like the idea of chocolate as an addition – I must try that. I made so many batches of these muffins whilst developing the recipe. So pleased you like the recipe.
Very best, Charlotte (the author! : ) )
Jen @ Blue Kitchen Bakes says
I’ve often eaten a piece of strong cheddar followed by some dark chocolate or vice versa but have never actually combined them before, this is a great idea especially with the chilli. Must try these! 🙂
Brogan says
Brilliant recipe. I’m always intrigued with the flavours you use! Especially the contrast with chocolate!! Love it xx
Johanna GGG says
brilliant muffins – love corn muffins and am intrigued at the chocolate addition – you are building up a most creative savoury chocolate repertoire
belleau kitchen says
well, these could not be more beautiful… loving the spelt flour too, i think i’m going to get back to creative flours this month… I have to get that cookbook too, it looks brilliant… thanks so much for the early and wonderful entry xx
Shannon Wilson says
These sound delicious. Not a combination I’d usually put together but great nevertheless! Raspberrykiss xo
Alida says
Interesting these muffins. Chocolate and cheddar cheese are an interesting combination! Very yummy Choclette!