Spicy Corn Muffins

Spicy Corn Muffins

Spicy Corn Muffins


  • 1 package MAYA Original “Fluffy n’ Tasty” Hotcake Mix 200g
  • ¼ cup medium-grind corn meal
  • ½ cup fresh milk
  • 2 tablespoons olive oil
  • 1 piece whole egg
  • 1/3 cup whole kernel corn in can drained
  • 1/3 cup Serrano ham finely chopped(100g)
  • 1 tablespoon fresh cilantro leaves finely chopped
  • ½ teaspoon cumin powder
  • ½ teaspoon paprika powder
  • 2 tablespoons extra medium-grind corn meal for sprinkling


  1. Preheat oven to 350°F/177°C. Greased a 1ounce 24-holes muffin pan. Set aside.
  2. In a bowl, mix together the hotcake mix and corn meal.
  3. Pour in the liquid ingredients the milk, oil and egg. Mix lightly.
  4. Add in the rest of the ingredients and give a good mix just until well mixed.
  5. Put a tablespoon of mixture into each hole of the muffin pan and sprinkle a little amount of corn meal on top.
  6. Bake in a preheated oven for 10-12 minutes or until golden brown.

Recipe Notes

Yield: 24 pieces (1 oz. Muffins)
Prep Time: 10-15 minutes
Baking Time: 12 minutes.

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