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Red Pepper and Corn Muffins


Recipe Info

  • Yield : 12
  • Prep Time : 20m
  • Cook Time : 20m
  • Ready In : 40m

Some delicious and healthy muffins.


  • 125 grams plain flour
  • 1 tablespoon(s) baking powder
  • 150 grams fine polenta
  • 1 tablespoon(s) castor sugar
  • 1 egg
  • 170 mL milk
  • 1/4 teaspoon(s) tabasco sauce (optional)
  • 60 mL oil
  • 1/2 red pepper, seeded, membrane removed and finely chopped
  • 440 grams tinned corn kernels, drained
  • 3 tablespoon(s) flat-leaf parsley, finely chopped


Step 1

Preheat the oven to 210°C (415°F/Gas 6-7).

Step 2

Brush a 12-hole muffin tin with oil or melted butter.

Step 3

Sift the flour, baking powder and ¼ tsp salt into a large bowl. Add the polenta and sugar.Stir thoroughly until all the ingredients are well mixed.

Step 4

Make a well in the centre.

Step 5

Combine the egg, milk, Tabasco and oil in a separate bowl.

Step 6

Add the egg mixture, red pepper, corn and parsley all at once to the dry ingredients. Stir quickly with a wooden spoon or rubber spatula until all the ingredients are just moistened. (Do not over-mix – the batter should be quite lumpy.)

Step 7

Spoon the mixture into the tin.

Step 8

Bake for 20 minutes, or until golden.

Step 9

Loosen with a knife but leave in the tin for 2 minutes. Cool on a wire rack.

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