Name: Corn chilli and cheese muffins with sweet chilli butter
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: Sweet chilli butter; 90 gram butter, at room temperature; 1/4 cup sweet chilli sauce; Corn chilli and cheese muffins; 2 1/2 cup self-raising flour; 1/2 teaspoon chilli powder (optional); 1 teaspoon salt; 420 gram can corn kernels, drained; 125 gram can creamed corn; 90 gram butter, melted; 1 cup milk; 1 egg, lightly beaten; 1/2 cup grated cheddar cheese, plus ½ cup extra

Ingredients

Sweet chilli butter

90 gram butter, at room temperature

1/4 cup sweet chilli sauce

Corn chilli and cheese muffins

2 1/2 cup self-raising flour

1/2 teaspoon chilli powder (optional)

1 teaspoon salt

420 gram can corn kernels, drained

125 gram can creamed corn

90 gram butter, melted

1 cup milk

1 egg, lightly beaten

1/2 cup grated cheddar cheese, plus ½ cup extra

Method

Corn chilli and cheese muffins

1.To make sweet chilli butter, using a wooden spoon, beat butter and sauce in a small bowl until mixture is combined.

2.Preheat even to 200°C (180°C fan-forced). Grease a 6-hole (¾-cup) Texas muffin tray.

3.Sift flour, chilli and salt into a large bowl. Make a well at centre. Reserve ¼ cup of the corn kernels. Add remaining corn, creamed corn, butter, milk, egg and ½ cup cheese; stir until just combined (don’t over-mix).

4.Spoon mixture into prepared holes. Sprinkle with reserved corn and extra cheese. Bake for 20-25 minutes or until a skewer inserted at centre comes out clean. Stand muffins in tray for 5 minutes. Lift to a wire rack to cool slightly.

5.Serve muffins with chilli butter.

Sweet chilli butter: Makes about 2/3 cup, enough for 6 muffins. Also delicious dolloped onto chat (baby) potatoes.
Note

Woman's Weekly Food

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Ingredients

Method

Corn chilli and cheese muffins

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