Yeotown LifeCooking

Spicy Corn Muffins

Caroline’s Spicy Corn Muffins are a delicious accompaniment to any salad or soup. For a sweeter option you can use the base and add fresh berries.

These are great straight from the oven and can also be enjoyed on their own as a tasty snack at any time of day!


  • 300g Corn meal
  • 300g Gluten free self-raising flour
  • 400ml Coconut milk
  • 2 Eggs
  • Fresh corn on the cob taken off the kernel
  • Chilli peppers
  • Marjoram or Dried herb of choice
  • Celery salt to season
  • Freshly ground black pepper to season
  • Baking powder
  • 1 x green chilli de seeded and cut into circles – for garnish


  • Pre heat oven to 160′ (180′ if using a fan assisted oven)
  • Grease muffin tin with coconut oil
  • Mix flour, milk + baking powder together in a bowl
  • De seed chilli peppers + dice into fine pieces – add to the mix
  • Add 1/2 cup Marjoram to mix (if using fresh, use leaves only)
  • Take half of a corn husk, cut the kernals off with a sharp knife and add to mixture
  • Fold in eggs 1 at a time
  • Add seasoning to own preference + do a final stir
  • Pop 1 heaped tablespoon into each each section of the muffin tin and bake for 15 minutes (the top should be a light brown)
  • Grab them from the oven and garnish with the extra fresh chilli (if needed)

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