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🍽️ Crispy Muffins with Corn and Cheese

227 kcal · 30 min · 4 servings

Ingredients

• 150 g corn (frozen)
• vegetable oil (for the baking tray)
• 1 green chili pepper
• 4 spring onions
• 175 g flour
• 75 g cornmeal
• salt
• pepper
• 1 tsp baking powder
• 2 tbsp freshly chopped parsley
• 200 g grated cheddar
• 4 tbsp sunflower oil
• 200 ml buttermilk
• 2 eggs

Instructions

1. 1. Let the corn thaw.
2. 2. Preheat the oven to 180 degrees Celsius fan-forced.
3. 3. Brush the cups of a muffin tin with oil.
4. 4. Wash the chili pepper and cut it in half lengthwise.
5. 5. Remove the seeds and white pith from the chili.
6. 6. Finely chop the deseeded chili.
7. 7. Wash the spring onions and slice them into small rings.
8. 8. Combine both types of flour in a large bowl.
9. 9. Add 1/2 teaspoon of salt, pepper, baking powder, and parsley to the flour mixture.
10. 10. Stir 100 grams of cheese into the dry ingredients.
11. 11. Whisk the oil, buttermilk, and eggs together in a separate bowl.
12. 12. Pour the liquid mixture quickly into the flour mixture.
13. 13. Mix everything together until you have a smooth batter.
14. 14. Fold the spring onions into the batter.
15. 15. Fold the chopped chili into the batter.
16. 16. Fold the thawed corn into the batter.
17. 17. Divide the batter evenly among the prepared muffin cups.
18. 18. Sprinkle the remaining cheese over the muffins.
19. 19. Bake the muffins in the preheated oven for about 25 minutes.
20. 20. Remove the muffins from the oven.
21. 21. Let them cool slightly in the tin.
22. 22. Carefully loosen the muffins from the cups.
23. 23. Place the muffins on a wire rack to cool completely.

Nutrition per serving

• kcal: 227
• Protein: 8 g · Fett/Fat: 13 g · Carbs: 18 g