Perfect for lunchboxes and breakfast on the go, these 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 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.
Chilli Corn Chocolate Muffins – The Recipe
Chilli Corn Chocolate Muffins
- 250 g wholemeal spelt
- 50 g plain flour
- 2 tsp baking powder
- pinch of sea salt
- good grinding of black pepper
- ¼ tsp paprika
- 100 g cheddar cheese
- 20 g 100% dark 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 chop
- 100 g frozen sweetcorn
- 2 large eggs (I used duck eggs)
- 4 tbsp rapeseed oil
- 200 ml sour milk
- Sieve the flours, baking powder, salt and paprika into a large bowl.
- Grate in the cheese and chocolate and grind in some black pepper.
- Finely chop the chilli and garlic and add to the bowl along with the sweetcorn.
- Stir until everything is evenly mixed.
- Make a well in the centre and break in the eggs. Add the oil and 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.
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.