Spicy Mint Cornbread Muffins: A Flavorful Breakfast Treat

30 minutes

963 reads

Spicy Mint Cornbread Muffins: A Flavorful Breakfast Treat - Plattershare - Recipes, food stories and food lovers

4.20 from 5 votes
American

About Spicy Mint Cornbread Muffins: A Flavorful Breakfast Treat

These savory Spicy Mint Cornbread Muffins offer a delicious twist on traditional cornbread, incorporating the vibrant flavors of fresh mint and a subtle kick of chili. Inspired by Native American cornbread recipes, this version uses polenta (cornmeal) for a unique texture and nutritional boost. A quick and easy recipe, perfect for a flavorful breakfast or brunch.
Whether you're a seasoned baker or a beginner, this recipe is incredibly straightforward. The muffins are delightfully fluffy with a slightly crispy exterior, making them irresistible. Kids will love their cute, puffed-up tops, especially when served warm with a pat of butter.
Polenta, readily available in many supermarkets, is key to this recipe, delivering a wholesome and satisfying taste. If unavailable, semolina (rava) can be substituted. Get ready to enjoy a taste of history and deliciousness with every bite!
Spicy Mint Cornbread Muffins: A Flavorful Breakfast Treat - Plattershare - Recipes, food stories and food lovers
Stop Thinking About What to Cook Every Day

30 days of Indian vegetarian meals planned for you. Recipes, a Grocery List and a Fridge Chart included. Just open the plan and cook.

See the 30-Day Plan

Recipe Time & More

Prep10 minutes
Cook20 minutes
Total30 minutes
Calories312 kcal
Serves6
Perfect ForBreakfastBrunch
TasteSweet

Ingredients
 

Dry Ingredients

  • 1 ¾ cups All-purpose flour also known as maida
  • 4 tsp Baking powder
  • 1 ¾ cups Polenta coarse cornmeal; instant is recommended. can substitute with semolina (rava)
  • 2 tbsp Sugar castor sugar can be used, granulated
  • 1 tsp Salt

Flavorings & Aromatics

  • 2 Onion finely chopped; or 2 spring onions, medium
  • 1 Chili pepper deseeded and finely chopped; or 2 green chilies, red
  • ⅓ cup Mint finely chopped, fresh

Wet Ingredients

Optional

  • 2 tbsp Butter for brushing muffin tins or serving
Start Focussed Cooking Mode →

Instructions
 

Preheat & Prep

  • Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease the tin well with butter or cooking spray.

Combine Dry Ingredients

  • In a large bowl, whisk together the all-purpose flour, baking powder, polenta, sugar, and salt.

Add Flavorings

  • Stir in the chopped onion, chili, and mint.

Combine Wet Ingredients

  • In a separate bowl, whisk together the eggs, yogurt, and milk until well combined.

Combine Wet & Dry

  • Gently pour the wet ingredients into the dry ingredients and stir just until the batter is moistened. Do not overmix.

Fill & Bake

  • Fill each muffin cup about ¾ full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Cool & Serve

  • Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm with butter or your favorite toppings.

Recipe Notes

Expert Tips for Perfect Spicy Mint Cornbread Muffins

  • For extra moist muffins, add 1-2 tablespoons of melted butter to the wet ingredients.
  • Don't overmix the batter! Overmixing will develop the gluten in the flour and result in tough muffins.
  • For a sweeter muffin, increase the sugar to 3 tablespoons.
  • Experiment with different herbs and spices. Try adding a pinch of cumin or coriander for an even more complex flavor profile.

Related Posts You May Like

Explore Recipes by Tags baking recipes

Please appreciate the author by voting!

4.20 from 5 votes

Recipe Nutrition

Calories: 312kcalCarbohydrates: 57gProtein: 11gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 88mgSodium: 726mgPotassium: 270mgFiber: 2gSugar: 9gVitamin A: 425IUVitamin C: 14mgCalcium: 251mgIron: 3mg

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!

Articles: 68
30-Day Indian Vegetarian Weight Loss Meal Plan

Guest Post / Advertise on Plattershare

Writers, food bloggers & brands - collaborate with us

See Details

5 Comments

4.20 from 5 votes

Leave a Reply