Corn & Feta Muffins with Thai Crispy Chilli Oil
Perfect school snack for the kids, and a 3pm adult pick me up with a scoop of Yum Phrik. This recipe if from Nagi (Recipe Tin Eats) with my own adjustments to make this flavour.
Equipment
- 1 Muffin tray
Ingredients
DRY Ingredients
- 250 grams flour
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
WET Ingredients
- 60 mL oil keeps them moist
- 250 mL milk (I use the liquid from can of corn, then top with milk to make up 1 cup)
- 60 mL yoghurt
Mix-ins
- 200 grams corn kernals
- 1/2 diced paprika
- 1/2 bunch diced herbs (parsley & coriander is nice)
- 1 tsp dried oregano
- 100 grams feta, crumbled
- 3 pieces finely sliced spring onions
To adult
- 1 tsp Yum Phrik or to taste, per muffin
Instructions
- Preheat oven to 180degrees C, line muffin pan with muffin cases
- Add all the dry ingredients in one bowl and mix well
- Add all the wet ingredients in one bowl and mix well.
- Add wet and dry ingredients together. Very roughly mix, lumps are fine, big dry bits are not.
- Add all the mix-ins to the batter, and give it a mix, do not mix a lot or you will get dense muffins.
- Divide between muffin cases.
- Bake for 25 minutes.