Lizi’s Granola Cornbread Muffins
This post is sponsored by Lizi’s Granola / @lizis_official 

It’s cold outside, its pouring down with rain and you want to stay inside where its warm and cosy, what do you make for dinner? For me, one of the most warming and comforting dishes is a big bowl of chilli, cooked slowly with plenty of deep earthy spices. To serve with it you could always go with a crusty loaf of bread, but when cornbread exists why would you choose anything else. For my cornbread recipe I like to make it as a muffin as they bake quicker which means you get to eat them sooner. I also like to add cheddar and jalapeños which both make it the perfect match for a big bowl of chilli. 

To give the muffins a little added crunch I like to sprinkle them with some Lizi’s Low Sugar Granola. I made these twice both using two different types of the Low Sugar granola.  The first was the low sugar variety because whilst I like a little sweetness in the muffins (which comes from honey) I want to keep the balance on the right side of savoury . The second time was with Low Sugar Maple & Pecan – this did give the muffins a slightly sweeter taste and crunch. Both just as good as each other! 

Whilst you can make and serve the muffins immediately if you want to make them ahead of time you can either reheat them in the oven or, my personal preference, you can split them in half and place them under the grill until lightly browned and then spread them generously with salted butter. 

Cheddar and Jalapeno Cornbread Muffins
Makes 6

75g fine cornmeal
125g plain flour
1 tsp fine sea salt
2 1/2 tsp baking powder
1/2 tsp smoked paprika
100ml unsalted butter, melted
1 tbsp honey
2 large eggs
75g cheddar, grated plus extra for topping
50g pickled jalapeños, plus extra for topping
6 tbsp Lizi’s Low Sugar Granola

Preheat the oven to 180C (160C Fan) and place 6 tulip muffin cases into a muffin pan. 

Add the cornmeal, flour, salt, baking powder and paprika to a large bowl and whisk together to combine. In a jug whisk together the butter, honey and eggs. Make a well in the dry goods and pour in the butter mixture, the cheddar and jalapeños. Use a spatula to fold together just until a thick uniform batter is formed. Scoop the batter into the prepared tulip cases and top with another jalapeño, a little extra grated cheddar and a tablespoon of granola. 

Bake the muffins in the preheated oven for about 25 minutes or until the muffins are lightly browned and spring back to a light touch. Remove from the oven and set aside to cool slightly before serving. 

Cornbread Muffins are best served warm on the day they are made. Leftovers can be split in half, toasted under the grill and served with a little salted butter.