Sweetcorn, Chilli and Coriander Muffins with Avocado Topping

Allergy Information: Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegetarian

Ingredients

• FOR THE MUFFINS:
• 200g cooked sweetcorn
• 4 spring onions, chopped
• 1 red chilli, deseeded
• A handful of coriander
• 3 eggs
• 60g Lucy Bee Coconut Oil, melted
• 175g gluten free self raising flour
• ½ tsp. Turmeric powder
• A pinch of Himalayan Salt and Whole Black Peppercorns, ground, to season
• FOR THE TOPPING:
• 1 avocado, destoned
• 1 spring onion
• 1 red chilli, sliced
• Coriander, to taste
• A pinch of Himalayan Salt and Whole Black Peppercorns, ground, to season

Method

1. Preheat the oven to 180C, 350F, gas mark 4.
2. FOR THE MUFFINS:
3. Add the sweetcorn, spring onions, 1 chilli and coriander to a food processor and pulse until combined.
4. Add the eggs, Lucy Bee Coconut Oil, flour, Turmeric Powder, Himalayan Salt and ground Whole Black Peppercorns and mix until a batter is formed.
5. Grease a silicon muffin tray with Lucy Bee Coconut Oil and pour the batter evenly into the muffin tray. Bake in the oven for 25-30 minutes until a skewer inserted comes out clean.
6. FOR THE TOPPING:
7. In a separate bowl, mash the avocado with a fork then add the spring onion and coriander and seasoning. Stir together.
8. When the muffins have cooled, top them with the avocado and some sliced red chilli.

Enjoy!