Mexican-style corn muffins
- ½ head broccoli, cut into small florets
- 250g self-raising flour
- ½tsp bicarbonate of soda
- 80g butter, melted
- 2 eggs, beaten
- 200ml buttermilk
- 198g tin Asda Sweetcorn in Water, drained
- 1 small red onion, chopped
- 3tbsp chopped coriander
- 100g Asda Greek Feta, crumbled
- 12-24 jalapeño slices, drained, from a jar
Preheat the oven to 220C/180C Fan/Gas 6. Line a muffin tray with squares of baking paper.
Cook the broccoli in a pan of boiling water for 2 mins. Drain and leave to cool slightly.
Whisk together the flour, bicarbonate of soda, butter, eggs, buttermilk, sweetcorn, red onion, coriander and feta until combined. Divid the mixture evently between the muffin cases, then top each muffin with 1-2 jalapeño slices.
Bake the muffins on the middle shelf of the oven for 25-35 mins until a skewer comes out clean when inserted into the middle. Leave to cool slightly in the tin then serve warm - they're also delicious eaten cold.