6 small whole dried chillies
1 cup plain flour
1 cup fine cornmeal or polenta
1 tbsp baking powder
1 tsp salt
1 cup buttermilk
50g butter, melted, cooled
1 long red chilli, finely chopped
1 green chilli, finely chopped
1 ½ tsp smoked paprika
sour cream, to serve
chopped chives, to serve
Soak the dried chillies in a little milk. Leave to soften for about 20 minutes.
Preheat oven to 200°C. Grease a Texas muffin tin with butter and line each hole with a piece of baking paper.
Combine flour, cornmeal or polenta, baking powder and salt in a mixing bowl. Beat eggs with the buttermilk, milk and melted butter in another bowl.
Add chillies and ½ teaspoon of paprika to the flour mixture and stir in. Pour the egg mixture into the dry ingredients and quickly mix, taking care not to over-mix. There should still be a little flour showing.
Pour mixture into the prepared paper cases. Sprinkle the top with a little more of the smoked paprika and use the soaked chillies to decorate the top.
Bake for 20-25 minutes until golden brown and firm. Serve with sour cream and chopped chives.