RECIPES

Sweet Corn, Chili and Coriander Muffins with Avocado Topping

Preparation time: 15-20 Minutes
Cooking time: 30 Minutes
Serves: Makes 10-12 Muffins

Ingredients:
    • FOR THE MUFFINS:
    • 200g cooked Sweetcorn
    • 4 spring Onions, chopped
    • 1 Red Chilli, deseeded
    • A handful of Coriander
    • 3 Eggs
    • 60g Earth’s Finest Organic Coconut Oil with Chilli and Garlic
    • 175g gluten free Self-rising Flour
    • ½ tsp. Turmeric Powder
    • A pinch of Salt and ground black Pepper

     

    • FOR THE TOPPING:
    • 1 Avocado, destoned
    • 1 spring Onion
    • 1 Red Chilli, sliced
    • Coriander, to taste
    • A pinch of Salt and ground black Pepper
Method:
    • 1. Preheat the oven to 180C, 350F, gas mark 4.

     

    • FOR THE MUFFINS:
    • 2. Add the sweetcorn, spring onions, chili and coriander to a food processor and pulse until combined.
    • 3. Add the eggs, Earth’s Finest Organic Coconut Oil with Chilli and Garlic, flour, turmeric powder, Salt and pepper and mix until a batter is formed.
    • 4. Grease a silicon muffin tray with Earth’s Finest Organic Coconut Oil with Chilli and Garlic and pour the batter evenly into the muffin tray.
    • 5. Bake in the oven for 25-30 minutes until a skewer inserted comes out clean.

     

    • FOR THE TOPPING:
    • 6. In a separate bowl, mash the avocado with a fork then add the spring onion and coriander and seasoning. Stir together.
    • 7. When the muffins have cooled, top them with the avocado and some sliced red chilli.