Mexican breakfast corn muffins

Name: Mexican breakfast corn muffins
Total time: 45 min
Yield: Makes 12
Cuisine: Mexican
Ingredients: for the tin spray oil; 2 eggs; 150ml soured cream; 125ml skimmed milk; 2 spring onions finely chopped; 6 hot and sweet red jalapeños from a jar chopped, plus a few extra to garnish; 1 lime zested; 195g tin sweetcorn drained and rinsed; 100g instant polenta; 200g plain flour; ½ tsp baking powder; ½ tsp sea salt; 50g mature cheddar grated; 150g natural yogurt; 1 lime zested and juiced

Published: June 12, 2018 at 2:15 PM

Save recipe

Makes 12

Easy

Total time: 45 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

Check out our moist and cheesy corn muffins. Packed with Mexican flavours these easy muffins are ready in less than an hour and make a simple and healthy breakfast

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Try these Mexican breakfast muffins, then check out our cornbread muffins, courgette muffins, breakfast egg muffins and more savoury muffin recipes.

Also try more of our healthy breakfast recipes such as these healthy flapjacks, healthy cookies and healthy granola.

Ingredients

Nutrition

for the tin spray oil
2 eggs
150ml soured cream
125ml skimmed milk
2 spring onions

finely chopped
6 hot and sweet red jalapeños from a jar

chopped, plus a few extra to garnish
1 lime

zested
195g tin sweetcorn

drained and rinsed
100g instant polenta
200g plain flour
½ tsp baking powder
½ tsp sea salt
50g mature cheddar

grated

LIME YOGURT

150g natural yogurt
1 lime

zested and juiced

Nutrition: per serving

kcal139

low
fat5.3g
saturates2.8g
carbs17.1g
sugars2.3g
fibre1.4g
protein5.1g
salt0.5g

Method

step 1

Heat the oven to 190C/fan 170C/gas 5 and lightly oil a 12-hole muffin tin.
step 2

Put the eggs, soured cream and milk into a bowl and whisk to combine. Tip in the spring onions, chopped jalapeños, lime zest and sweetcorn, and mix well. Add the polenta, flour, baking powder, salt and ¾ of the cheddar, and fold just until combined.
step 3

Evenly divide the mixture between the 12 muffin tin holes and top with a little more cheddar and a few more chopped jalapeños. Bake for 12-15 minutes or until risen, golden and cooked through.
step 4

Meanwhile, put the yogurt into a serving bowl and stir through the lime juice and zest. Cool the muffins in the tin for 5 minutes before moving to a rack. Serve with the lime yogurt for dipping.

Check out more of our healthy breakfast recipes here...

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue