Refried Bean and Cornbread Cheesy Muffins
Category / Snacks
Try these jam-packed muffins full of tasty veggies brought together with Amy’s refried beans and finished with plenty of cheese on top.
Elspeth Allison
Having worked in food for over 10 years, Elspeth started in the catering industry in and around London for supper clubs, private events and weddings. Later after gaining some experience within the magazine and editorial sector, Elspeth landed a dream job on Jamie Oliver's food team. This incredible opportunity gave Elspeth the chance to find a love for creating beauty and style with the food, props and recipes she styles. Now Elspeth has become a freelance food stylist and recipe writer working with various clients around the south-west of England. www.elspethallison.com
Directions
- Preheat the oven to 400°F. Brush 1 tbsp melted butter in the holes of a 12-hole muffin tin.
- Melt the remaining butter with the corn kernels, scallions and red chile pepper over medium heat. Fry for 3-4 minutes until softened and lightly golden.
- In a mixing bowl whisk together the cornmeal, baking powder and flour with a pinch of salt.
- Tip the softened corn mix, along with the Cheddar, beans and buttermilk, into the dry ingredients and mix gently until just combined.
- Spoon evenly into the greased muffin tin, top with the extra grated Cheddar and bake in the oven for 25 minutes until golden brown and risen.
- Leave to cool for 5 minutes in the tin before removing to a wire rack. Enjoy while still warm. Store in an airtight container for up to 3 days.
Pro tip
Pop these in the freezer and bring them out in the morning for your daily snack!