CHILLI AND CORIANDER CORN MUFFINS

Preparation Method :

• Roast the chillies and garlic at 180°C/350°F/gas mark 5 for 15 minutes. Discard the skins and the chilli seeds and chop roughly. Place 8 oiled individual pie tins in the oven for 5 minutes.
• Sift the flour, cornmeal and baking powder in a bowl.
• Put the chilli and garlic in a blender with the eggs, oil, coriander, sugar and salt. Add the water and process briefly until smooth. Add to the dry ingredients, whisking well to form a smooth batter.
• Divide the batter amongst the hot pie tins and bake for 20 minutes.