Sweet Corn, Chili and Coriander Muffins with Avocado Topping

Ingredients:

• A pinch of Salt and ground black Pepper
• Coriander, to taste
• 1 Red Chili, sliced
• 1 spring Onion
• 1 Avocado, destoned
• A pinch of Salt and ground black Pepper
• ½ tsp. Turmeric Powder
• 175g gluten free Self-rising Flour
• 60g Earth’s Finest Organic Virgin Coconut Oil
• 3 Eggs
• A handful of Coriander
• 1 Red Chili, deseeded
• 4 spring Onions, chopped
• 200g cooked Sweetcorn

Method:

1. Preheat the oven to 180C, 350F, gas mark 4.

FOR THE MUFFINS:

1. Add the sweetcorn, spring onions, chili and coriander to a food processor and pulse until combined.
2. Add the eggs, Earth’s Finest Organic Coconut Oil with Chili and Garlic, flour, turmeric powder, Salt and pepper and mix until a batter is formed.
3. Grease a silicon muffin tray with Earth’s Finest Organic Coconut Oil with Chili and Garlic and pour the batter evenly into the muffin tray.
4. Bake in the oven for 25-30 minutes until a skewer inserted comes out clean.

FOR THE TOPPING:

1. In a separate bowl, mash the avocado with a fork then add the spring onion and coriander and seasoning. Stir together.
2. When the muffins have cooled, top them with the avocado and some sliced red chili.