Chilli Corn Muffins - makes 12
- 150g gluten free plain flour
- 150g maize flour
- 15g gluten free baking powder
- Pinch salt
- 150g butter, melted
- 1 large egg
- 280ml milk
- 2 chillies, chopped
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
Preheat oven to190°c /375°f / gas mark 5.
Grease a muffin tin.
Sieve together the flours with the baking powder four times.
Beat the melted butter with the egg. Stir in the milk.
Fold into the flour.
Fold in the chillies.
Spoon mixture into the muffin tins, filling to the top.
Bake until firm and a knife inserted comes out clean .
Eat straight away spread with butter or cream cheese or freeze until needed.
how to make this recipe dairy free...
Use dairy free margarine in place of butter and your choice of dairy free milk in place of milk.
Gem's hints and tips
In all recipes requiring self-raising gluten free flour, I advise sieving the flours together with the gluten free baking powder four times to make sure all the ingredients are evenly distributed.
If you have made a cake that is really heavy with a solid lump of eggy mixture at the bottom one reason could be because the baking powder wasn’t mixed into the flour properly.
Gluten free cakes are best eaten fresh, they will keep well for a week. They can be frozen but the texture goes a bit grainy when defrosted.
Gluten free cakes are crumblier than other cakes but taste just as good. To cut neat slices, dip a sharp knife in hot water and wipe clean between slices.
Why not try…
Try adding 200g grated cheddar and ½ medium onion sliced finely in place of the chillies.
The muffins do taste better eaten straight away. Microwave for 20 seconds to reheat.