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  • Vegan friendly
  • GL tested
  • High in fibre
  • 100% recyclable
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Edd Kimber Cheddar and Jalapeño Cornbread Muffins

  • Servings: 6
  • Preparation: 10m
  • Cooking: 25m

Developed in partnership with recipe creator Edd Kimber

Bake Off champ and baker extraordinaire Edd Kimber shows why Lizi’s is more than just breakfast with his simple, stunning savoury muffins.

About this recipe

Jalapeno cornbread doesn’t have to be tricky with this easy to make and delicious recipe. Made with some granola for added texture, these cheddar and jalapeno cornbread muffins are just sublime as a snack or paired with a chilli con (or non) carne.

Perfect for making for the week ahead or when you just fancy something deliciously different.


75g fine cornmeal

125g plain flour

21/2 baking powder

1/2 tsp smoked paprika

100g unsalted butter, melted

1 tbsp honey

2 large eggs

75g cheddar, grated plus extra for topping

50g pickled jalapenos, plus extra for topping

6 tbsp Lizi's Low Sugar Granola


    1. Preheat the oven to 180C (160F Fan) and place 6 tulip muffin cases into a muffin pan
    2. Add the cornmeal, flour, salt, baking powder and paprika to a large bowl and whisk together to combine.
    3. In a jug whisk together the butter, honey and eggs, Make a well in the dry goods and pour in the butter mixture and the cheddar and jalapeños.
    4. Use a spatula to fold togheter just until a thick uniform batter is formed.  scoop the batter into the prepared tuplip cases and top with another jalapeño, a little extra grated cheddar  and a tablespoon of Lizi's Low Sugar Granola.
    5. 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.
    6. Cornbread is best served warm on the day made. Leftovers can be split in half, toasted under the grill and served with a little salted butter. Enjoy!