Cheddar & Jalapeño Cornbread Muffins

Jalapeño cornbread doesn’t have to be tricky to make – as proven by this easy and delicious recipe. Made with granola for added texture, these cheddar and jalapeño cornbread muffins make for a tasty snack or a great side dish to a chilli con carne. Perfect for making for the week ahead or when you fancy something different.
Serves
5
Total Time
45 Minutes
Ingredients
75g of fine cornmeal
125g of plain flour
1 tsp of fine sea salt
2.5 tsp of baking powder
½ tsp of smoked paprika
100g of unsalted butter, melted
1 tbsp of honey
2 large eggs
75g of cheddar, grated plus extra for topping
50g of pickled jalapeños, plus extra for topping
6 tbsp of Lizi’s Low Sugar Granola
Method
Step 1
Preheat the oven to 180°C (160°C Fan) and place 6 tulip muffin cases into a muffin pan.
Step 2
Add the cornmeal, flour, salt, baking powder and paprika to a large bowl and whisk together to combine. In a jug whisk together the butter, honey and eggs.
Step 3
Make a well in the dry goods and pour in the butter mixture and the cheddar and jalapeños.
Step 4
Use a spatula to fold together just until a thick uniform batter is formed. Scoop the batter into the prepared tulip cases and top with another jalapeño, a little extra grated cheddar and a tablespoon of Lizi’s Low Sugar Granola.
Step 5
Bake the muffins in the pre-heated oven for about 25 minutes or until the muffins are lightly browned and spring back to a light touch.
Step 6
Remove from the oven and set aside to cool slightly before serving.
Step 7
Cornbread is best served warm on the day made. Leftovers can be split in half, toasted under the grill and served with a little salted butter.

NOTES: Lizi’s Low Sugar Granola: RRP £3.70 for 500g, available from Waitrose, Sainsbury’s, Tesco, ASDA, Morrisons and Ocado

These delicious cornbread muffins have been made by Edd Kimber for Lizi's. Recipes can be found at Lizis.co.uk

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