Elote muffins
Serves 12 - 16
Easy
Prep:
Cook:
Get inspired by the Mexican street-food snack, elote. These savoury muffins make an excellent breakfast or afternoon pick-me-up when you’re on the go
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- 300g self-raising flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 1 tbsp caster sugar
- 150g mayonnaise
- 2 eggsbeaten
- 150ml buttermilk
- 285g sweetcorndrained
- 200g fetacrumbled
- 10g corianderfinely chopped
- 4 spring onionsfinely sliced
- 1 limezested
- ½ tsp mild chilli powder(optional)
Nutrition: Per serving
- kcal191
- fat11g
- saturates3g
- carbs18g
- sugars3g
- fibre1g
- protein5g
- salt1g
Method
step 1
Heat the oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Mix the flour, baking powder, bicarb, sugar and 1 tsp salt together in a bowl, make a well in the centre using the spoon. Set aside. Whisk the mayo, beaten egg and buttermilk together in a jug and pour into the dry ingredients. Slowly mix the wet mixture into the dry. Once almost combined, mix in the sweetcorn, feta, coriander, spring onions, lime zest and chilli powder, if using, and fully combine.
step 2
Divide the mixture between the cases and bake for 15-20 mins until golden brown, risen and a skewer inserted into the centre comes out clean. Leave to cool for a few minutes in the tin, then transfer to a wire rack to cool completely, or serve slightly warm. Will keep in an airtight container for up to three days or frozen for three months (leave to cool completely first). Defrost overnight and warm through in a microwave or oven on the lowest setting.
