Baxterstorey’s Recipe, Corncake Flowerpot Muffins

This recipe is from the Summer/ Autumn edition of BaxterStorey’s recipe book ‘Dressed’, written by Gavin Roche and Daniel Waistell, who are development chefs at BaxterStorey.

Ingredients

• 200ml milk
• 20ml butter Melted
• 250g plain flour
• 250g polenta Fine
• 25g baking powder
• 10g salt
• 5g sugar
• 210g buttermilk
• 3 eggs
• 150g sweetcorn
• 1 bunch spring onions Chopped
• 100g feta cheese CrumbledTo garnish:
• 100g feta cheese Crumbled
• 2 green chillies Finely shredded
• 30g pumpkin seeds
• 50ml sweet chilli sauce

Method

1. Add all dry goods together apart from garnish goods.
2. Add all wet goods together and fold in the dry mix.
3. Put 100g into each tulip case and sprinkle on the pumpkin seeds, feta and chillies.
4. Cook at 180°C for 20mins. When cool glaze with a little sweet chilli.

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