🔥 Chilli Cheese Cornbread Muffins 🔥

These chilli cheese cornbread muffins are light and savoury, with just the right amount of spicy. Try them just as they are - or load them up with hot sauce, jalapeños or bacon for extra punch. Perfect warm with butter, or as a side to beef or bean chilli, soup, or eggs.

-- Ingredients --
▪️ 175g plain flour
▪️ 100g fine cornmeal (polenta)
▪️ 1 tbsp baking powder
▪️ ½ tsp baking soda
▪️ 1 tsp cumin powder
▪️ 1 tsp salt
▪️ ⅔ cup vegetable oil
▪️ 2 eggs
▪️ ⅔ cup milk
▪️ 1 cup Cyclops Greek Yoghurt
▪️ ¼ cup sweet chilli sauce
▪️ 3 spring onions, finely sliced
▪️ 1 cup grated tasty cheese
▪️ 1 cup corn kernels (thawed from frozen)
▪️ 1 red chilli, thinly sliced (optional)

-- Instructions --
▪️ Preheat oven to 220°C and line a 6-hole Texas muffin tin.
▪️ In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, cumin, and salt.
▪️ In another bowl, whisk yoghurt, eggs, milk, oil, and sweet chilli sauce until smooth.
▪️ Pour wet ingredients into dry and mix until just combined.
▪️ Fold in cheese, spring onions, and corn – don’t overmix.
▪️ Divide batter between muffin cups. Top with chilli slices if using.
▪️ Bake for 20–25 mins, until golden and a skewer comes out clean.
▪️ Cool slightly in tin, then serve warm with butter.

✨ Full recipe on our website (link in bio)

#CyclopsYoghurt #CornbreadMuffins #BakingWithYoghurt #CyclopsKitchen #NZMade

🍰Vanilla Bean Burnt Basque cheesecake🍰

This delicious burnt Basque cheesecake is made with just a handful of ingredients and is so quick and easy to pull together. Featuring Cyclops Vanilla Bean Greek Yoghurt - it`s at its best when made ahead, as the flavour and texture improve with time.

- Ingredients -
▪️1 ½ cups Cyclops vanilla bean yoghurt
▪️750g cream cheese, at room temperature
▪️1 cup caster sugar
▪️5 large eggs
▪️2 tbsp plain flour
▪️½ tsp salt

- Instructions-
▪️Preheat your oven to 220°C (200°C fan). Line a 20cm springform tin with two squares of baking paper, overlapping them so they form a cross. Let the paper come well up the sides to get that rustic, crinkled look and enough height to support the batter as it puffs.
▪️In a large bowl, beat the cream cheese and sugar together until smooth and creamy - about 2–3 minutes. A hand mixer or stand mixer works best here.
▪️Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Stir in the yoghurt, then sift in the flour and salt and mix until just combined.
▪️Pour the batter into the prepared tin and smooth the top. Bake for 35-40 minutes, or until the top is deeply golden and the centre still has a visible wobble when gently shaken (start checking around 30 minutes if your oven runs hot.) The cake will continue to set as it cools, so don’t worry if the centre still looks quite soft straight from the oven.
▪️Let the cheesecake cool at room temperature for about an hour — it will deflate slightly. Transfer to the fridge and chill for at least 4 hours, or overnight for the best texture.
▪️Serve chilled or at room temperature, with an extra spoonful of vanilla bean yoghurt if you like.

#cyclopsyoghurt #eatwellbewell #yoghurtbaking #greekyoghurt #VanillaBean