Sweetcorn muffins with avocado salsa from The Part-Time Vegetarian: Flexible Recipes to Go (Nearly)
Polenta, or cornmeal, adds a great colour and texture to these muffins, and thanks to the inclusion of self-raising/self-rising flour, they remain light. In keeping with the Mexican feel, the muffi...
Ingredients
- 6 tbsp milk
- 50 g/1¾ oz/⅓ cup fine polenta/cornmeal
- 125 g/4½ oz/1 cup self-raising/self-rising flour
- 1 large egg, lightly beaten
- 2 spring onions/scallions, finely chopped
- ½ tsp salt
- 125 g/4½ oz/scant 1¼ cups canned drained sweetcorn
- 70 g/2½ oz/4½ tbsp butter, melted, plus extra for greasing
- 1 tsp English mustard powder
- 1 recipe quantity Avocado Salsa, to serve
- 1 red chilli, deseeded and finely chopped
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