Makes 24-26 mini muffins
Preparation 20 minutes
Cooking 20 minutes
INGREDIENTS
100g salted butter, melted, cooled
1 cup (250ml) milk
2 eggs, lightly beaten
125g can creamed corn
2 tablespoons chopped jalapeño chillies
Grated zest and juice 1 lime
2 corn cobs, charred, kernels removed (see note)
2 ½ cups (375g) self-raising flour
Good pinch salt
½ cup (60g) grated tasty cheese
2 small (about 200g) chorizo, diced
70g mozzarella cheese , cut into small dice
2 tablespoons polenta
METHOD
1 Preheat oven to moderate, 200°C (180°C fan-forced). Place 2 x 12 hole silicon mini muffin pans on two baking trays.
2 Combine the butter and milk, mix well, and then whisk in the eggs. Stir in the creamed corn, jalapeno, lime zest and juice and the corn kernels. Mix well. Place flour in a large bowl, add a good pinch of salt, and then stir in the cheese and the chorizo. Add the butter and milk mixture all at once to the flour. Stir gently until just combined.
3 Using a small ice cream scoop or two spoons, divide the mixture into the muffin pans. Heap the mixture so the holes are three quarters full. Push a small cube of mozzarella into the centre of each muffin. Sprinkle the tops with polenta.
4 Bake for 18-20 minutes or until golden and cooked through. Leave to cool in pan for 3-4 minutes, and then carefully remove them to finish cooling on a wire rack. Serve the muffins warm or at room temperature.
Lyndey’s note: To get charred slightly smoky flavour to the corn cook it on a hot griddle pan, Brush the corn with a little butter and season generously as they cook. Remove from heat, and then cool. When cool, remove kernels. Hold the cob firmly on the cutting board and cut away the kernels. The silicon mini muffin pans make it easy to turn out your muffins and can then go in the dishwasher.
Check out Lyndey Milan’s Bakeware range below:
AS SEEN IN EPISODE 1 OF LYNDEY MILAN’S EASY SUMMER BAKING SECRETS TV SERIES