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Sweetcorn, Chilli and Coriander Muffins with Avocado Topping

Preparation Time
15-20 minutes

Cooking Time
30 minutes

Serves
Makes 10-12 muffins

Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegetarian


Ingredients

  • FOR THE MUFFINS:
  • 200g cooked sweetcorn
  • 4 spring onions, chopped
  • 1 red chilli, deseeded
  • A handful of coriander
  • 3 eggs
  • 60g Lucy Bee Coconut Oil, melted
  • 175g gluten free self raising flour
  • ½ tsp. Lucy Bee Turmeric Powder
  • A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground, to season
  • FOR THE TOPPING:
  • 1 avocado, destoned
  • 1 spring onion
  • 1 red chilli, sliced
  • Coriander, to taste
  • A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground, to season

Method

  1. Preheat the oven to 180C, 350F, gas mark 4.
  2. FOR THE MUFFINS:
  3. Add the sweetcorn, spring onions, 1 chilli and coriander to a food processor and pulse until combined.
  4. Add the eggs, Lucy Bee Coconut Oil, flour, Lucy Bee Turmeric Powder, Lucy Bee Himalayan Salt and ground Lucy Bee Whole Black Peppercorns and mix until a batter is formed.
  5. Grease a silicon muffin tray with Lucy Bee Coconut Oil and pour the batter evenly into the muffin tray. Bake in the oven for 25-30 minutes until a skewer inserted comes out clean.
  6. FOR THE TOPPING:
  7. In a separate bowl, mash the avocado with a fork then add the spring onion and coriander and seasoning. Stir together.
  8. When the muffins have cooled, top them with the avocado and some sliced red chilli.

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