Corn chilli muffins

I love savory bakes. Besides serving as a brilliant breafast option they are also healthier than the sweet variety. One can cut down on sugar and still enjoy the baked goodies 😀

Sometime back I had got about 2 kgs of fresh yellow cornflour from a friend’s farm, I made yummy makki ki roti’s and corn breads etc but there was still a lot left so I decided to experiment with muffins using it. Just took the corn bread as a base and worked around the recipe in my head to suit it to muffins. I was clear I wanted something spicy and hence added some green chillies and some red chilly flakes and also thought a little crunch would be good so added some corn kernels and chopped onion, some cheese for that extra kick and I can happily say that the result was delish… everyone enjoyed it for a hearty Sunday breakfast

Recipe – Corn chilli Muffins

What I used

• 1 1/2 cup yellow corn flour
• 1/2 cup all purpose flour
• Salt to taste (I added 1/2 tsp as I added cheese too)
• 3 eggs
• 1/4 cup corn kernels
• 1 medium onion chopped
• 2 green chillies finely choppe
• 1 tsp of red chilli flakes
• 1/2 tsp of dried rosemary
• 1/2 cup grated mozeralla cheese
• 1/2 cup milk
• Baking powder – 1 tsp

How I made it

• Mix both the flours along with salt and baking powder and keep seperate
• Beat eggs along with milk. Add this to the to the flours and mix till incorporated, if u feel the batter is thick add a little more milk
• Fold in the chillies, onion, herbs and corn kernels
• Bake in a pre heated oven at 190C for about 15 minutes or till done

And this off to Only Baked by Harini originally Pari’s event

Check out what my other fellow’s are cooking in the marathon