Fridge Friend Recipes
Sweetcorn and Green Pepper Mini Muffins with Mint Chocolate Butter recipe
Savoury mini muffins packed with sweetcorn and green pepper, paired with a playful mint chocolate butter for a sweet-savoury finish. They make an unusual snack or light brunch treat with a soft, tender crumb.
35 min · Easy · British Jump to method
Ingredients
- 200g Plain Flour
- 2 Eggs
- 200ml Milk
- 1 Green Pepper
- 150g Sweetcorn
- 50g Mint Chocolate
- 40g Butter
- 1 pinch Salt
- 1 pinch Black Pepper
| Nutrition | Per serving |
|---|---|
| Calories | 132 kcal |
| Protein | 4.3 g |
| Carbohydrates | 19.6 g |
| Fat | 4.5 g |
| Saturated fat | 2.2 g |
| Fibre | 1.4 g |
| Sugar | 3.9 g |
| Sodium | 77 mg |
Why this works
A moderate-calorie savoury-sweet mini muffin with some protein and fibre, but also refined flour, added sugar and saturated fat from butter and chocolate.
Vitamin C from green pepper. Green pepper provides vitamin C, which supports immune function and helps with iron absorption.
Fibre and natural sweetness from sweetcorn. Sweetcorn adds a little fibre and some slow-release carbohydrate, though the overall fibre content remains modest.
Saturated fat and added sugar. The mint chocolate butter and butter raise saturated fat and sugar, so this is best as an occasional treat rather than an everyday snack.
Method
- Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6) and lightly grease a 12-hole mini muffin tin.
- Dice the green pepper very finely and drain the sweetcorn well.
- In a bowl, whisk together the eggs and milk, then stir in the plain flour until just combined.
- Fold in the green pepper and sweetcorn, then divide the batter evenly between the muffin holes.
- Bake for 12-15 minutes until the mini muffins are risen, golden and set in the centre.
- Leave to cool slightly, then gently melt the mint chocolate and beat it into softened butter to make a glossy mint chocolate butter.
- Serve the warm muffins with the mint chocolate butter spread on top.
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