Recipe for Chilli Sweetcorn Muffins 
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Yield:
12 servings
Ingredients:
Amount Ingredient
125 gm Frozen supersweet sweetcorn, defrosted (4oz)
250 gm Self raising flour, (8oz)
1 x Chilli, deseeded and finely chopped
1 tsp Ground cumin
1 tsp Ground coriander
1 x Clove garlic, finely chopped
1 sm Onion, finely chopped
2 med Size eggs
75 gm Butter, melted (3oz)
Instructions:
Instructions: Preheat the oven to 230 C, 450 F, Gas Mark 7.

Place the sweetcorn in a blender and blend to a puree.

Place the self raising flour, chilli, cumin, coriander, garlic and onion in a large bowl. Mix to incorporate all the ingredients.

In a jug, combine the eggs, butter and milk and beat to combine.

Make a well in the centre of the dry ingredients, then gradually mix in the liquid to form a batter mixture. Then fold in the sweetcorn puree.

Spoon the mixture into a well oiled muffin tin, fill each hole 2/3 full. Place in the oven and bake for 20-25 minutes or until golden brown. Allow to cool slightly, then run a palate knife around the edge and remove muffins.

NOTES : A spicy corn style muffin suitable served warm with a selection of cheese.Makes 12 muffins.

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