Mexican Muffins À La Sugar Pups
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 green pepper (s)
- 1 red pepper
- 130 g flour
- 120 g corn flour
- 2 teaspoons baking soda
- 0.5 teaspoon ½ baking soda
- 1 ½ teaspoon salt
- 1 teaspoon paprika powder, hot pink
- 40 g parmesan
- 100 g Emmentaler
- 2 egg (s)
- 125 g butter
- 375 g yourt
- 1 can corn kernels
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C. Place paper baking cases in the wells of a 12-cup muffin tray. Halve the bell peppers and hot peppers, remove the seeds and dividers, wash the pods and cut into very small cubes.
- Sift the flour into a bowl and mix carefully with the corn flour, baking powder, baking soda, salt, paprika or chilli powder, cheese, and diced paprika and chili peppers.
- In another large bowl, crack open the eggs and whisk gently. Add the fat, yogurt and corn kernels and mix well. Finally add the flour mixture and carefully fold in. Pour the batter into the tray. Bake in the oven for 20-25 minutes at 180 ° C.
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