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


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


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

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