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Export 13 ingredients for grocery delivery
Step 1
Preheat oven to 180C. Spray six 250ml (1-cup) muffin pans with oil.
Step 2
Combine the flour and polenta in a bowl. Use your fingers to rub in the butter until the mixture resembles coarse breadcrumbs. Reserve 1/4 cup of mixture. Make a well in remaining mixture. Add eggs and buttermilk. Stir until just combined.
Step 3
Stir in mozzarella pieces, corn kernels and spring onion. Spoon among the prepared pans, piling in the centres to create a gap around the edges.
Step 4
Combine reserved flour mixture, chorizo, chilli, parsley, sugar and extra mozzarella in a bowl. Sprinkle over the muffins. Bake for 25-30 minutes or until light golden and cooked through. Serve with the salsa.
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