Instructions: Preheat oven to 200C. Lightly butter a 12 cup, non-stick muffin pan, set aside. Whiz the cornmeal, flour, salt, baking powder and chili in a food processor or place them in a large bowl and stir for about a minute with a balloon whisk or wooden spoon. If using a processor transfer dry ingredients to a large bowl. Stir in the capsicum and corn. Whisk together the eggs, sour cream and unsalted butter. Pour this into the middle of the dry ingredients and mix only until combined - dont over-mix. Divide the mixture evenly between the muffin cups. Top each muffin with some corn kernels and capsicum. Bake for about 20 minutes or until skewer inserted into the center of a muffin comes out clean. Transfer to cooling rack, leave to settle for a few minutes, then loosen with a narrow palette knife and turn out onto rack. Serve warm

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