Muffins Mexicana
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 25 mins |
| Total Time | 2 hrs 10 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 200 g wheat flour
- 100 g semolina
- 3 egg (s)
- 100 g corn
- 200 ml buttermilk
- 100 g cheese, rated Emmentaler or Gouda
- 7 tablespoon olive oil
- 1 chilli pepper (s), (fresh)
- 1 bell pepper (s), (fresh)
- 0.5 ½ bunch spring onion (s)
- 1 teaspoon Baking powder
- 1 pinch (s) salt
- 1 pinch (s) pepper
Print Recipe
Pin Recipe Instructions
- Wash, clean and finely chop the spring onions. Wash and core the chilli peppers, cut into wafer-thin strips and then chop very finely (when handling the chilli peppers, it is best to wear light rubber gloves). Wash and core the peppers and cut into small cubes.
- Now lightly sauté the spring onions in about 1-2 tablespoons of olive oil. Now add chilli, paprika, corn (can be frozen corn). Fry everything a little. Set aside and let cool for approx. 45 minutes.
- Now mix the flour, semolina, baking powder and salt together well in a bowl.
- In a second bowl, mix the buttermilk, 4-5 tablespoons of olive oil and the eggs well. Fold in the vegetable mixture. Add the flour mixture and mix everything together well.
- Fill this dough into muffin tins and cover with the ger. Sprinkle cheese on top. Bake in the preheated oven at approx. 180 ° C (top and bottom heat) for about 20 - 25 minutes, until these have risen nicely and the cheese is golden brown.
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