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Ingredients
Savory Cornmeal Muffins
- Ingredients
- 300 grams Corn (frozen)
- vegetable oil (for greasing)
- 1 red chili pepper
- 4 scallions
- 175 grams Pastry flour
- 75 grams Cornmeal
- salt
- peppers
- 1 tsp Baking powder
- 200 grams grated Emmentaler cheese
- 4 Tbsps sunflower oil
- 200 milliliters Buttermilk
- 2 eggs
Thaw the corn.
Preheat a convection oven to 180°C (approximately 350°F). Grease the muffin tin cups with the oil.
Rinse the chile pepper, cut in half lengthwise, remove seeds and white ribs, and finely chop. Rinse the scallions and cut into thin rings.
In a bowl, stir the flour and cornmeal with 1/2 teaspoon salt, pepper to taste, baking powder and 100 grams (approximately 1/3 cup) of the cheese. In another bowl, whisk the oil with the buttermilk and eggs. Whisk the flour mixture into the buttermilk mixture until smooth. Fold the corn, chile and scallions into the batter. Divide between the muffin cups. Sprinkle with the remaining cheese. Bake for 25 minutes.
Remove from oven, cool slightly, and remove from the muffin tins. Cool completely on a wire rack.
(Percentage of daily recommendation)
| Calorie | 234 cal. | (11 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |