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Mint And Chilli Cornbread Muffins

4.30 from 10 votes

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Much as we all love freshly baked yeast bread, this version of bread has been made by Native Americans for over thousands of years. There is no yeast used in this bread and its made with 60% corn meal or what is called Polenta.
Polenta is readily available abroad but in India is seen in big departmental stores in metropolitan cities or can be available on many shopping sites online. Buy the instant version if possible. If Polenta is not available then you can use semolina (rava) for the bread.
I decided to make breakfast Muffins out of the basic recipe. Muffins are a wonderful treat for breakfast and these contain all vital nutrients the body would use throughout the day.
Its a great idea as kids would also want to have them as they look super cute with puffed up tops which would be dripping with melted butter when you hand them over.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Recipe CategoryContains Egg
Served AsBreakfast, Brunch
CuisineAmerican
Recipe Taste Sweet
Servings 6
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Ingredients
  

  • 175 gm Refined Flour Maida
  • 4 tsp Baking Powder
  • 175 gm Polenta cornmeal
  • 2 tbsp Castor sugar
  • 1 tsp Salt
  • 2 Onions medium, finely chopped or 2 spring onions - finely chopped
  • 1 Red Chili or 2 Green Chilies - de-seeded and finely chopped
  • 3 tbsp Mint Leaves chopped
  • 3 egg beaten
  • 150 gm Yogurt
  • 150 gm Milk
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Instructions
 

  • Preheat Oven to 200°C and line a Muffin tray with 6 big or 12 cups as per requirement. You can drop the batter into the cases directly as well in which case brush the tray with Olive Oil/Butter/Cooking spray.
  • Sift flour and baking powder into a large bowl. Add the Polenta, sugar, salt, chopped Mint, Onion and Chilies.
  • In another bowl or jug mix together the yogurt and milk and break eggs into the jug as well. Whisk till well blended. Now pour the liquid into the dry ingredients and mix with the whisk till thoroughly incorporated.
  • Do not over mix as the Muffins will not rise to the full length.
  • Spoon the batter to 3/4 of each cup and bake for 18-20 minutes till firm on top and a skewer or knife inserted inside comes out clean. Cool on a wire rack.
  • Serve warm with plain or herbed butter/cheese or cream cheese for a great breakfast!

Notes

  • You can add bacon snipped into small pieces, parsley, coriander or basil leaves or even raisins to the batter!
Also See:

Please appreciate the author by voting!

4.30 from 10 votes

Recipe Nutrition

Calories: 312 kcal | Carbohydrates: 57 g | Protein: 11 g | Fat: 4 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 0.01 g | Cholesterol: 88 mg | Sodium: 726 mg | Potassium: 270 mg | Fiber: 2 g | Sugar: 9 g | Vitamin A: 425 IU | Vitamin C: 14 mg | Calcium: 251 mg | Iron: 3 mg
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Amrita Iyer
Amrita Iyer

I am a passionate foodie who loves to cook, serve and love to see people relishing my creations. Since the time I was small I used to wonder about the 'how' of things in the kitchen.

Then when I finally ventured as an unprofessional kitchen helper for my late grand-mother (a par excellent cook in her own generation) I was fascinated by the amount of stuff you could do to a simple milk and rice to form a most yummy pudding.

Here I am sharing my recipes with a will to learn from some and educate others as well!

No comments yet

  1. 5 stars
    Hi Amrita, thanks for posting this amazing recipe. We shared it on social media and few people had some questions.
    1. What’s a corn meal? Any substitute?
    2. Can we use makki ka atta – Substitute for egg?

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