Chipotle and Cheddar Corn Muffins (12)

Another recipe from Claire Ptak’s ” The Violet Bakery Cookbook”. The muffins are best eaten within a day of baking.

Chipotle and Cheddar Corn Muffins (12)
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Chipotle and Cheddar Corn Muffins (12)
Print Recipe
For the cheese filling:
  1. Preheat the oven to 200 C, 180 Fan, Gas 6. Line a 12 cup muffin tray with paper cases.
  2. First make the muffin mix. In a large mixing bowl weigh out the flours, baking powder, bicarbonate of soda, chilli powder, salt and pepper. Whisk together well and set aside.
  3. In another bowl weigh out the muscovado sugar, sweetcorn and sour cream or creme fraiche. Add the eggs and the olive oil. Whisk these ingredients together then add the sliced spring onions and the flour mixture. Fold the ingredients together until they are incorporated.
  4. Now make the cheese filling. In another small bowl combine the cheddar cheese with all the other ingredients, making sure the cheese pieces are coated. Check seasoning.
  5. Scoop half the muffin mixture into the paper cases, then distribute half of the cheese mixture evenly between the muffins. Top with the remaining muffin mix then sprinkle on the remaining cheese.
  6. Bake the muffins for 30-40 minutes until an immersed skewer comes out clean. Leave to cool for about 10 minutes before removing from the tray.
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