Easy recipe Cornmeal And Chilli Muffins Recipe

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Melted butter, to grease one hundred and fourtyg (three/four cup) polenta (cornmeal) seventy-fiveg (one/about two cup) plain flour one one/about two teaspoons baking powder (Recipes by ingridients baking powder) (Recipes by ingridients baking powder) one quarter teaspoon salt (Recipes by ingridients salt) one long fresh red chilli, deseeded, finely chopped two hundred and fiftyml (one cup) buttermilk (Recipes by ingridients buttermilk) one one/about two tablespoons vegetable oil one, egg (Recipes by ingridients egg) lightly whiskedStep one Preheat oven to two hundredC. Cornmeal And Chilli Muffins Recipe. Brush six eightyml (one third-cup) capacity non-stick muffin pans with melted butter to lightly grease. Cornmeal And Chilli Muffins Recipe. Step about two Combine the polenta, flour,, baking powder (Recipes by ingridients baking powder) (Recipes by ingridients baking powder) salt (Recipes by ingridients salt) and chilli in a medium bowl. Make a well in the centre. Cornmeal And Chilli Muffins Recipe. Step three Whisk together the, buttermilk (Recipes by ingridients buttermilk) oil and egg (Recipes by ingridients egg) in a medium jug. Gradually pour the buttermilk (Recipes by ingridients buttermilk) mixture into the polenta mixture and use a fork to whisk until smooth. Cornmeal And Chilli Muffins Recipe. Spoon the batter (Recipes by ingridients batter) evenly among the prepared pans. Bake in preheated oven for twelve-about fifteen minutes or until a skewer inserted into the centres comes out clean. Remove from oven. Cornmeal And Chilli Muffins Recipe. Turn onto a clean surface. Cornmeal And Chilli Muffins Recipe. Transfer to a serving bowl and serve immediately..