Mexican Corn-muffins
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 red pepper (s)
- 1 hot pepper, green
- 130 g flour
- 120 g corn flour
- 2 teaspoons, leveled baking powder
- 0.5 teaspoon ½ baking soda
- 1 teaspoon paprika powder, hot pink
- 40 g parmesan, rated
- 100 g cheese (Emmentaler), rated
- 2 egg (s)
- 125 ml oil (corn oil)
- 375 g yourt
- 1 can corn kernels (280 g)
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C.
- Now sift the flour, corn flour, baking powder and baking soda into a bowl and mix together.
- Clean and chop the bell peppers and peppers and add to the flour mixture with the corn, the two cheeses and the paprika powder.
- Now mix the eggs, yoghurt and oil together and then carefully stir into the flour mixture. Pour the batter into a prepared muffin tin (no paper liners!).
- Put in the hot oven and bake for about 20-25 minutes.
- Go very well with chili con carne.
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