|Preparation time:||10 mins|
|Cooking time:||20 mins|
|Serves:||Makes 12 muffins|
- 2 large jalapeños
- 190g finely ground polenta (yellow cornmeal) If you cannot find finely ground – place the coarsely ground polenta in a blender or coffee grinder and blitz until fine
- 150g flour
- 1 Tbsp sugar
- 2 tsp baking powder
- 1 tsp sea salt
- 250ml milk
- 1 XL egg, lightly beaten
- 60g butter, melted
- 150g cheddar cheese, grated
- 2 – 3 tsp Cape Herb & Spice CHIPOTLE CHILLI
Preheat oven to 200˚C and lightly grease a 12 cup cupcake tin. Then slice 12 thin rounds from ½ a jalapeño for topping the muffins.
With the remaining one and a half – finely dice them (Remove the seeds if you prefer a milder chilli flavour).
Next, place the polenta, flour, sugar, baking powder, and salt in a large bowl and whisk to combine. Generously sprinkle in 2-3 teaspoons of Cape Herb & Spice Chipotle Chilli Seasoning and mix.
Whisk the milk, egg and melted butter together. Pour the wet ingredients into the dry ingredients and mix well.
Add the cheese and jalapeños and fold to combine.
Divide the batter evenly between the 12 muffin cups (An ice cream scoop works very well for this!)
Sprinkle the tops with a little Cape Herb & Spice Chipotle Chilli Seasoning.
Top each muffin with a slice of jalapeño.
Bake the muffins until golden-brown and a toothpick inserted in the center of the muffins comes out clean, 15 to 20 minutes.
Let cool briefly before removing from the tin and serving warm with a good swish of butter.