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Jalapeño Cheddar Muffins

Serves icon Makes 12 muffins
Cook Time icon 50 min

A must-have side dish for the holidays, these muffins are a crowd-pleaser.

What do I need?

  • 75 g unsalted butter
  • 2 sweet corn cobs
  • 2 tsp vegetable oil, plus extra for greasing
  • 100 g polenta, plus extra for dusting
  • 100 g plain flour
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • ½ tsp fine salt
  • 120 g Cheddar, grated
  • 2 fresh jalapeños, deseeded and finely chopped
  • Zest of 1 lime
  • 25 g coriander, leaves finely chopped
  • 2 eggs
  • 260 mL Pauls Buttermilk
  • Freshly ground black pepper

How do I make it?

  1. Melt the butter in a pan over low heat; set aside to cool slightly. Meanwhile, heat the grill to medium-high. Rub the corn cobs with vegetable oil and grill for 8-10 minutes, turning frequently until tender. Set aside to cool.
  2. Preheat the oven to 200°C. Brush the holes of a 12-hole muffin tin with oil and dust with polenta.
  3. In a large bowl, combine the polenta, flour, baking powder, bicarbonate of soda, and salt. Slice the kernels off the cobs and add them to the bowl. Add 80 g of the grated Cheddar, half of the chopped jalapeños, lime zest, and coriander.
  4. In a jug, whisk together the melted butter, eggs, and buttermilk with a little freshly ground black pepper. Add the wet mixture to the dry ingredients and mix lightly until just combined.
  5. Divide the batter evenly among the holes in the muffin tin. Scatter the remaining cheese and jalapeños on top. Bake for 15-20 minutes, until golden and a skewer inserted into the centre comes out clean.
  6. Allow the muffins to cool in the tin for 5-10 minutes, then carefully transfer to a cooling rack. Scatter extra lime zest over the muffins before serving.