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Serving size is also a significant element in your diet. You ought to compare the exact sum of the food you commonly eat into the serving size recorded on the label. Eating big portions or parts can cause excess fat gain. Regardless of whether you are planning an elaborate menu or just planning forward for tomorrow's Cornmeal and chilli muffins. This recipe comes from many decades of playing at kitchen. I realize that including a couple ingredients into a recipe adds thickness into that which exactly is ordinarily bland. You might well be on the lookout for milder foods to produce with your leftovers. Pleasant and gentle Cornmeal and chilli muffins ideal for post-vacation. The substances within this recipe make your tongue pounding, also have become waist-friendly once you want a'snack' after an active getaway. Using several substances as alternatives, this soup has been filled with a fall and spicy flavor that produces it creamy. An ideal Cornmeal and chilli muffins to warm up you on cool winter days. Ideal for using leftover. With all that happens over a normal day - extended work hours, athletics and after school activities - it's clear that cooking is the last thing that you want to complete or even have to consider once you get home. That's where you want to come to play. Here, you'll come across quick and easy recipes that insure all your favorite dishes like poultry supper recipes, ground beef recipes, and vegetarian meal suggestions that could keep meals interesting, yet quick. And as it's necessary to fulfill the entire family members, we've also included family-friendly Cornmeal and chilli muffins ideas which will satisfy even the pickiest modest types.

How to make Cornmeal and chilli muffins

Yield = 6
Prep time: 0:10
Cook time: 0:15
Total time: 0:25

Ingredients

  • Melted butter, to grease
  • 140g (3/4 cup) polenta (cornmeal)
  • 75g (1/2 cup) plain flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 long fresh red chilli, deseeded, finely chopped
  • 250ml (1 cup) buttermilk
  • 1 1/2 tablespoons vegetable oil
  • 1 egg, lightly whisked

Method

  • Step 1 Preheat oven to 200°C. Brush six 80ml (1/3-cup) capacity non-stick muffin pans with melted butter to lightly grease.
  • Step 2 Combine the polenta, flour, baking powder, salt and chilli in a medium bowl. Make a well in the centre.
  • Step 3 Whisk together the buttermilk, oil and egg in a medium jug. Gradually pour the buttermilk mixture into the polenta mixture and use a fork to whisk until smooth. Spoon the batter evenly among the prepared pans. Bake in preheated oven for 12-15 minutes or until a skewer inserted into the centres comes out clean. Remove from oven. Turn onto a clean surface. Transfer to a serving bowl and serve immediately.