Sweetcorn muffins with avocado salsa

Name: Sweetcorn muffins with avocado salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Makes 6
Ingredients: 125 g/4½ oz/scant 1¼ cups canned drained sweetcorn; 2 spring onions/scallions, finely chopped; 1 large egg, lightly beaten; 6 tbsp milk; 1 red chilli, deseeded and finely chopped; 1 recipe quantity Avocado Salsa, to serve; 125 g/4½ oz/1 cup self-raising/self-rising flour; 70 g/2½ oz/4½ tbsp butter, melted, plus extra for greasing; ½ tsp salt; 1 tsp English mustard powder; 50 g/1¾ oz/⅓ cup fine polenta/cornmeal

Preparation info

Makes
6

Difficulty
Easy
Ready in
45 min

Appears in

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

About

Polenta, or cornmeal, adds a great colour and texture to these muffins, and thanks to the inclusion of self-raising/self-rising flour, they remain light. In keeping with the Mexican feel, the muffins come with a flavour-packed lime and avocado salsa.

Ingredients

70 g/2½ oz/4½ tbsp butter, melted, plus extra for greasing
125 <

Vegetarian
Breakfast
Brunch

Method

Preheat the oven to 190°C/375°F/Gas 5 and lightly grease a 6-hole muffin pan or line with large muffin cases.
Sift together the flour, polenta/cornmeal, mustard powder and salt in a large mixing bowl, then mix until combined.
Put the sweetcorn a