Spicy Corn Muffins

We just had an urgent email from a person who had misplaced this recipe from the back of our cornmeal pack, and was keen to make the muffins again. So we thought we'd share it for everyone to see. It's super easy, you can switch the spice combinations to your liking and depending on your mood. Enjoy!

 

Ingredients:

140 Natco fine corn meal

½ tsp baking soda

2 tbsp. Natco butter ghee

70g grated cheddar cheese

1 beaten egg

225ml natural yoghurt

½ tsp Natco cumin seeds

¾ tsp Natco chilli powder

1 tbsp. fresh coriander, chopped.

1 tsp salt

 

Method:

Preheat the oven to 200 degree Celsius / 425 degrees Fahrenheit, Gas mark 7. Grease muffin tins or baking tray and heat in the oven. Meanwhile mix all the dry ingredients together in a bowl, ensuring there are no lumps. Add remaining ingredients and mix until smooth. Pour mix into the preheated, oiled muffins and bake for 20 minutes or until cooked to perfection.

Tag us in a photo of your cooking feats on Instagram or Twitter @NatcoFoods, we'd love to see how it turns out!

 

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