Recipe

Cream cheese, corn and sweet chilli muffins

  • 30 mins cooking
  • Makes 12 Item
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Ingredients

Cream cheese, corn and sweet chilli muffins
  • 1/2 cup (85g) polenta
  • 1 cup (250ml) buttermilk
  • 40 gram butter, melted
  • 2 eggs, beaten lightly
  • 1/3 cup (80ml) sweet chilli sauce
  • 1 medium_piece (150g) brown onion, chopped finely
  • 1 1/2 cup (225g) self-raising flour
  • 310 gram can corn kernels, drained
  • 125 gram packet reduced-fat cream cheese

Method

Cream cheese, corn and sweet chilli muffins
  • 1
    Preheat oven to 200°C (180°C fan-forced). Oil 12-hole (⅓-cup/80ml) muffin pan.
  • 2
    Mix polenta and buttermilk in small bowl, stand 20 minutes. Stir in butter, egg and 2 tablespoons of the sauce.
  • 3
    Meanwhile, cook onion in heated small frying pan, stirring, about 5 minutes or until onion softens. Cool 5 minutes.
  • 4
    Combine onion, flour and kernels in medium bowl. Add polenta mixture, mix batter until combined.
  • 5
    Spoon 1 tablespoon batter into each pan hole. Cut cheese into 12 equal pieces, place one piece into batter in pan then cover each with remaining batter, drizzle with remaining sauce.
  • 6
    Bake muffins about 20 minutes. Serve warm.