Mexican Corn Muffins

Your guests will definitely not expect this twist on the popular muffins.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

  • 1 piece Bell pepper, red, fresh

  • 1 piece Bell pepper, green, fresh

  • 100 g Corn, yellow, fresh

  • 100 g Wheat flour, white, multi-purpose

  • 150 g Koruzni zdrob

  • 150 g Cheese, goat, hard

  • 2.5 teaspoons Baking powder

  • 0.5 teaspoons Baking powder

  • 1 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • 1 piece Egg, fresh

  • 60 ml Oil, olive

  • 300 g Yogurt, plain, from whole milk

  • 5 spoon Butter, unsalted

Steps

  1. Preheat the oven to 180 degrees Celsius and grease the muffin tin with butter (you can also use paper liners).

  2. Cut the bell pepper lengthwise, wash, clean, and chop into pieces. Drain the corn in a colander and rinse quickly. Grate the cheese.

  3. Thoroughly mix the flour, cornmeal, 100 g of cheese, chopped bell pepper, corn, baking powder, and baking soda. Season with salt and pepper.

  4. In a bowl, whisk the egg, then mix it with oil and yogurt. Pour the wet mixture into the dry ingredients and stir with a whisk just enough to moisten the ingredients.

  5. Fill the muffin molds with the batter and sprinkle with the remaining cheese. Bake the muffins for 20 minutes in the middle of the oven. Let the baked muffins rest for 10 minutes, then remove them from the molds and serve.

Nutrition Information (Per 100g)

  • Calories: 266.18 kcal
  • Fat: 8.42 g
    • Saturated Fat: 4.64 g
  • Carbohydrates: 34.8 g
    • Sugars: 1.22 g
  • Protein: 10.62 g
  • Fiber: 3.3 g

Advice

For an authentic Mexican experience, you can add chili powder, paprika, or Tabasco to the batter. Using polenta cornmeal will make the muffins coarser, while regular cornmeal will make them more delicate. Instead of yogurt, you can use sour cream.