Thursday, 12 March 2015


Cheesy Cornmeal Semolina Muffins


Cornmeal                                                 -1/2 Cup
Plain Flour                                               -1 cup
Fine Semolina                                          -1/2 cup
Sugar                                                        -2 tblspoon
Baking Powder                                        -1-1/2 tspoon
Salt                                                           -1/2 tspoon
Italian Seasoning                                      -1 tspoon
Milk                                                          -1 cup
Egg Replace Powder/Egg                         -1 tspoon/1 Large
Virgin Olive Oil                                        -1/4 cup
Grated Cheese                                           -1 cup any cheese of your choice
Fresh Coriander                                        -3 tblspoon finely chopped
Jalapeno Slices                                          -4-5 roundels


Preheat the oven to 200 c.
Lightly grease a 12-cup muffin tin. I use 1 cal oil spray for baking.

In a large bowl, whisk together the cornmeal, semolina, flour, sugar, baking powder, egg replace powder and salt.  Whisk well.

Now add in the milk, and olive oil.  Beat it with hand mixer.

Now mix in the cheese, Coriander and seasoning, reserving some cheese to garnish the tops of the muffins.

Divide batter between 9 or 11 muffin tins. Fill the empty muffin tin half-full with water for even baking.

Top the muffins with grated cheese and few of them with jalapeno.

Bake the muffins until golden brown, 20 to 24 minutes.
A toothpick tester should come out clean from one of the center muffins.

The texture of the muffins would be crunchy outside and fluffy inside.

Let the muffins cool briefly before removing from the tin and serving.

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