Instructions: Preheat the oven to 200 c. and butter a 12-cup muffin tray.

Melt the butter in medium frypan and add the corn kernels and Hot Green Chilli Sauce. Mix gently until the butter and chilli sauce are combined then remove from the heat and cool slightly. Add the buttermilk and eggs and cool thoroughly.

Whisk the polenta grains, flour, sugar, baking powder, salt and baking soda in large bowl then add the buttermilk mixture and combine gently, just mixing until the flour has been moistened. Do not overmix.

Add the chopped chives then divide the batter amongst the prepared muffin cups

Bake in the preheated oven for 20 minutes or until a tester inserted into a muffin comes out clean. Remove from the oven and cool on a wire rack.

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