Jalapeño Cheddar Muffins – IGA Spanos - Supermarket QLD

Ingredients

• 75 g unsalted butter
• 2 sweet corn cobs
• 2 tsp vegetable oil, plus extra for greasing
• 100 g polenta, plus extra for dusting
• 100 g plain flour
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• ½ tsp fine salt
• 120 g Cheddar, grated
• 2 fresh jalapeños, deseeded and finely chopped
• Zest of 1 lime
• 25 g coriander, leaves finely chopped
• 2 eggs
• 260 mL Pauls Buttermilk
• Freshly ground black pepper