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Jalapeño Muffins

If you like savory muffins and Jalapeño Poppers, you’ll love this delicious Jalapeño cake.

Ingredients

  • 2 large jalapeños
  • 150g flour
  • 2 tablespoons baking powder
  • 250ml milk
  • 60g butter, melted
  • 2 - 3 teaspoons chipotle chilli
  • 190g finely ground polenta
  • 1 tbsp sugar
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  • 1 teaspoon sea salt
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  • 1 egg
  • 150 g grated cheddar cheese

Preparation Method

  1. Preheat the oven to 200˚C and lightly grease a 12 cup cup cupcake tin. Next, cut 12 thin slices of ½ jalapeño to cover the muffins.
  2. With the remaining one and a half – chop them finely ( remove the seeds if you prefer a milder pepper flavour).
  3. Then place the polenta, flour, sugar, yeast and salt in a large bowl and whisk to combine. Sprinkle in 2-3 teaspoons of Chipotle generously and mix.
  4. Whisk the milk, egg and melted butter together. Spoon the wet ingredients into the dry ingredients and mix well.
  5. Add the cheese and jalapeños and fold to combine.
  6. Divide the batter evenly between the 12 muffin tins (an ice cream scoop works great for this!)
  7. Sprinkle the tops with a little Chipotle powder.
  8. Top each muffin with a slice of jalapeño.
  9. Bake the muffins until golden brown and a toothpick inserted in the centre of the muffins comes out clean, 15 to 20 minutes.
  10. Let cool slightly before removing from the pan and serve warm with a good drizzle of butter.
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