Cheesy Baked Moi Moi Muffins

Method

1. Soak the beans in cold water for 30 min.

   Add in this stepDried black-eyed beans 160 g

2. Rub the beans between your palms, or pulse them in a blender with water 3–4 times for 1–2 seconds, then flood with water and pour off the floating skins; repeat 3–4 times until only white beans remain, then drain.

3. Put the eggs in a 14 cm pan with cold water and, once it boils, cook on medium heat for 10 min until hard. Cool, peel and chop roughly.

   Add in this stepEggs 1

   medium heat

4. Put the peeled beans, deseeded red pepper, scotch bonnet, onion and most of the water in a blender and blend for 2 min until very smooth.

   Add in this stepRed bell pepper 1Scotch bonnet chilli (or another hot chilli) ½Onion 70 gWater 140 ml

5. Pour the batter into a bowl, add most of the oil, the crumbled stock cube and the salt and whisk hard for 2 min. Add the remaining water a little at a time to get a thick pancake-batter consistency, then gently fold in the sweetcorn, half the sliced spring onions and the chopped egg.

   Add in this stepVegetable oil 2 tbspChicken stock cube 1Salt ½ tspWater 60 mlSweetcorn 60 gSpring onions 1

6. Preheat the oven to 180 °C. Grease a muffin tin thoroughly with the rest of the oil (or use paper cases) and fill the cups three-quarters full. Make 6 in all.

   Add in this stepVegetable oil ½ tbsp

7. Cover the tin with foil, set it in a larger roasting tin and pour 1–2 cm of hot water into the roasting tin. Bake in this water bath at 180 °C (oven) for 25 min. Remove the foil, scatter over the cheddar and bake for 5 min more until melted and lightly golden. A toothpick pushed into the centre should come out clean.

   Add in this stepCheddar, grated 50 g

   oven

8. Cool in the tin for 5 minutes, run a knife around each one to release it and scatter with the rest of the spring onions.

   Add in this stepSpring onions 1