Fushion Cuisine! Having made Makki Di Roti and struggled with getting it onto the tawa in one piece, I was wondering what to do with the rather large bag of cornmeal I had left. I did some searching on the internet and found a recipe for chilli cheese corn muffins. With a few substitutions I made the muffins shown. Recipe 1 cup cornmeal 1 cup plain flour 2 tsps baking powder 1/2 tsps salt (or to taste - I used less) 1/2 TSP ajwain seeds 1 jalapeno chilli deseeded and sliced into thinish rounds Handful of chopped coriander (I'm going to try kasoori methi next time) 4oz paneer, grated 1 large egg beaten 1 cup of milk 4 tbsp melted ghee or butter Method Arrange a rack in the middle of the oven and heat to 400°F. (GM 6 , 200 °C). Lightly butter or line a standard 12-cup muffin tin with muffin liners — 9 cups for large muffins or all the cups for smaller muffins; set aside. Cut the jalapeño in half lengthwise and scrape out seeds. Thinly slice the pepper crosswise into half-moons. Place the cornmeal, flour, baking powder, and salt in a large bowl and whisk to combine. Stir in the milk, egg, and melted butter. Add the cheese and the jalapeño (reserving a few slivers of pepper to garnish the tops of the muffins) and fold to combine. Divide the batter between the 9 or 12 muffin wells. Top each muffins with a sliver or two of jalapeño. Bake the muffins until golden-brown and a tester inserted in the center of the muffins comes out clean, 15 to 20 minutes. Let cool briefly in the tin before removing and serving. They were delicious

Posted by Sue Geen at 2018-10-30 16:07:12 UTC