Chili Cornbread Muffins

2013-06-20

Testing

Ingredients

  • 1 Tbs olive oil
  • 4 green shallots, finely chopped
  • 1/4 cup chopped fresh coriander leaves
  • 1/2 small red pepper, finely chopped
  • 1 clove garlic, crushed
  • 2 small fresh red chillies, finely chopped
  • 1/2 tsp ground cumin
  • 1 cup polenta
  • 1/2 cup self-rising flour
  • 1/2 tsp bicarbonate of soda
  • 1 egg
  • 1/2 cup buttermilk
  • 60 g butter, melted
  • CORIANDER CREAM
  • 3/4 cup low-fat sour cream
  • 1/2 tsp sambal oelek
  • 1 Tbs chopped fresh coriander leaves
  • 1 green shallot, finely chopped

Method

Step 1

Heat oil in pan, add shallots, coriander, pepper, garlic, chillies, and cumin, cook stirring until pepper is soft; transfer to bowl. Stir in polenta, sifted flour and soda, then combined remaining ingredients. Spoon the mixture into greased 3X12 hole mini muffin pans (1 tablespoon capacity)

Step 2

Bake in moderately hot oven about 10 minutes or until browned. Turn out muffins onto wire racks to cool. Serve with coriander cream.

Step 3

CORIANDER CREAM:Combine all ingredients in a bowl.

Step 4

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