Moreish muffins

Spicy Tex-Mex Muffins
These are best eaten in 2 days and can be frozen for later.

Makes 12 standard-size muffins

100g cornmeal (polenta)
75g plain flour
¼ tsp salt
¼ tsp cayenne powder
1 tsp baking powder
2 large eggs
75g butter, melted
150g soured cream, crème fraîche or Greek yoghurt
100g sweetcorn (fresh, frozen or canned)
100g goat’s cheese, crumbled
2 red or green chillies, deseeded and chopped
2 tbsp chopped fresh coriander leaves

1. Preheat the oven to 190C/375F/gas mark 5.
2. Lightly grease the muffin tin or line with paper cases.
3. Sieve the cornmeal, flour, salt, cayenne and baking powder into a large bowl. In a separate bowl, mix together the eggs, melted butter and soured cream, crème fraîche or yoghurt. Add this to the flour mixture and stir quickly to just combine.
4. Add the sweetcorn, goat’s cheese, chillies and coriander and gently fold through. Spoon into the muffin tin and bake for 15-20 minutes until risen and golden.

Pumpkin and Cranberry Muffins
These will keep for several days in an airtight container and can also be frozen.

Makes 12 standard-size muffins

225g plain flour
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
¾ tsp bicarbonate of soda
2 eggs
175g dark brown sugar
100ml sunflower or vegetable oil
300g pumpkin purée (fresh or canned)
75g cranberries (fresh or frozen)

1. Preheat the oven to 180C/350F/gas mark 4.
2. Grease a muffin tin or line with paper cases.
3. Sift together the flour, salt, cinnamon, nutmeg and bicarbonate of soda. In a separate bowl combine the eggs, brown sugar, oil and pumpkin purée until well blended.
4. Add the wet ingredients to the dry, stir quickly to combine, then fold in the cranberries.
5. Spoon into the muffin tin and bake for 20-25 minutes or until well risen and an inserted cocktail stick comes out clean. Allow to cool slightly before removing from the tin.

Other muffin recipes
Black Muffins With Pecan Nuts
Blueberry Muffins