Mint and Chilli Cornbread Muffinsby Amrita Iyer

  • Mint and Chilli Cornbread Muffins, How to make Mint and Chilli Cornbread Muffins
Mint and Chilli Cornbread Muffinsby Amrita Iyer
  • Mint and Chilli Cornbread Muffins (33 likes)

  • By Amrita Iyer|
    Last updated on Mar 24th
  • Prep Time0mins
  • Cook Time20mins
  • Serves12People
Mint and Chilli Cornbread Muffins


  • 175 gms/ 3/4 cup plain Flour(Maida)
  • 4 tsp Baking Powder
  • 175 gms/ 1 1/4 cups Polenta/cornmeal
  • 2 tbsp Castor sugar
  • 1 tsp Salt
  • 2 medium Onions or 2 spring onions – finely chopped
  • 1 Red Chilli/2 Green Chillies – de seeded and finely chopped
  • 3 tbsp Mint Leaves – chopped
  • 3 Eggs – beaten
  • 150 gms/ 3/4 cup Yogurt
  • 150 gms/ 3/4 cup Milk


  1. Preheat Oven to 200°C and line a muffin tray with 6 big or 12 cups as per requirement.You can drop the batter into the cases directly as well in which case brush the tray with olive oil/butter/cooking spray.
  2. Sift flour and baking powder into a large bowl.Add the polenta,sugar,salt,chopped mint,onion and chillies.
  3. In another bowl or jug mix together the yogurt and milk and break eggs into the jug as well.Whisk till well blended.Now pour the liquid into the dry ingredients and mix with the whisk till thoroughly incorporated.
  4. Do not over mix as the muffins will not rise to the full length.
  5. Spoon the batter to 3/4 of each cup and bake for 18-20 minutes till firm on top and a skewer or knife inserted inside comes out clean.Cool on a wire rack.
  6. Serve warm with plain or herbed butter/cheese or cream cheese for a great breakfast!
My Tip: You can add bacon snipped into small pieces,parsley,coriander or basil leaves or even raisins to the batter!
    comment 2
    Bhavisha Bhatt 6 months ago

    pls share substitute for egg

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