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Corn Muffins with Coriander and Chilli
12 Muffins

100g yellow cornmeal or easy cook polenta
200g self raising flour
1 Tbsp caster sugar
pinch Maldon salt
2 Tbsp coriander, finely chopped
1 red chilli finely chopped
2 egg
150ml coconut milk
1 tsp lime juice
2 Tbsp peanut or olive oil

Grease a 12 muffin tin well with butter or use a non stick. Preheat
an oven to 1800C.

Sift the cornmeal, flour, salt and sugar into a bowl. Mix in the
coriander and chilies. In a separate bowl whisk together the coconut
milk, oil and lime juice. Make a well in the flour mixture and pour
in the liquid and beat it in well, so that there are no lumps.

Pour the batter into the muffin tins filling them up to 2/3s full.
Place in the preheated oven for 15-20 minutes until risen and golden
brown. When a knife is placed in it should come out clear. Remove
from the oven and serve hot.

Any muffins that are not eaten can be frozen and will reheat well
after 1-2 hours of defrosting.


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