Summary

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

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Instructions

1. 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.
2. 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.
3. Now mix the flour, semolina, baking powder and salt together well in a bowl.
4. 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.
5. 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.