Cake and Bread

Makes 12

The muffins can be frozen for up to one month, tightly wrapped in foil. They are best served warm and can be reheated in the microwave. Try them with both of this week’s soup recipes or simply with slices of cheese.

200g butter, melted, plus extra for greasing
400g fine semolina or polenta
200g self-raising flour
2 tsp bicarbonate of soda
1 tsp fine sea salt
2 large eggs
200ml milk
100ml buttermilk
2 large red chillies, seeded and finely chopped

1 Preheat the oven to 190C/Gas 5. Grease the holes of a 12-hole muffin tray with the extra butter. Put the semolina or polenta, flour, bicarbonate of soda and salt in a large mixing bowl and stir together.

2 Combine the melted butter, eggs, milk, buttermilk and chillies in a jug. Make a well in the middle of the dry ingredients, then pour the liquid into the middle. With a large metal spoon, stir lightly to combine, using as few strokes as possible. Don’t overwork the mixture as this will result in the cornbread being tough and chewy.

3 Spoon the cornbread batter directly into the holes of the muffin tray, creating a slight dome shape in the middle. Bake in the oven for 20 minutes until risen, firm and golden. Remove the muffin tray from the oven and leave the cornbread muffins to cool for 5 minutes in the tray before turning them out on to a wire rack to cool.

Source: http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/gordon_ramsay/article4757523.ece

Tags: muffin

  Sep 20 muffin, recipe