Mexican-style corn muffins

Name: Mexican-style corn muffins | Asda Good Living
Total time: 50 min
Yield: 12
Cuisine: Mexican
Ingredients: 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

Tasty bakes with tender veg and feta cheese - ideal for breakfast on the go

By Asda Good Living,22nd August 2018

(9 votes)

Cook: 50 Mins

Serves: 12

Price: 26p per serving

Nutritional Information

Each 100g serving contains

Energy
774kj
185kcal

Fat
8.7g

Med
12%

Saturates
5.0g

Med
25%

Sugars
2.8g

Low
3%

Salt
0.79g

Med
13%

of your reference intake.
Typical energy values per 100g:
774kj/185kcal

Ingredients

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

Method

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.