Tex-Mex Muffins
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g ham, diced, optional
- 1 onion (s), peeled and finely chopped
- 2 clove (s) garlic, finely diced
- 0.5 teaspoon ½ chili powder
- 0.5 teaspoon ½ curry powder
- 0.5 teaspoon ½ paprika powder
- 1 pinch (s) cumin
- 1 bell pepper (s), diced
- 50 g corn
- 50 g kidney beans
- 100 g flour
- 100 g corn flour
- salt and pepper
- 1 teaspoon Baking powder
- 0.5 teaspoon ½ baking soda
- 1 egg (s)
- 60 ml oil
- 1 cup sour cream
Print Recipe
Pin Recipe Instructions
- Mix the ham, onion and garlic with the spices. Drain the beans and corn and add them with the pepper pieces. Mix the egg, oil and sour cream together, add and stir. Then add the flour, corn flour and the other dry ingredients and stir everything well.
- Put the dough in paper cases: either place them in a muffin tray beforehand or put about 5 tins for each muffin. Bake in the preheated oven at 200 ° C for half an hour, leave to rest briefly and then remove from the mold.
- Tip: you can also add basil or grated cheese to the batter. Vegetarians can replace the ham with more vegetables.
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