Chilli Corn Chocolate Muffins
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.
Breakfast, Lunch, Supper
cheese, chillies, chocolate, sweetcorn, wholemeal spelt flour
Choclette @ Tin and Thyme
of sea salt
good grinding of black pepper
100% dark chocolate
small red chilli - finely chopped and seeded if it's a really hot one
(I used half of one of our manzano chillies)
garlic - finely chop
(I used duck eggs)
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.
Recipe from Choclette @Tin and Thyme