Mexican Corn Muffins


Rating: 2.90 / 5.00 (10 Votes)


Total time: 45 min

Servings: 12.0 (servings)

Ingredients:












Furthermore:




Instructions:

Preheat the oven to 200 °C and place the paper cups in the openings provided in the muffin tray. Rinse the parsley under cold running water and shake until dry. Pluck the leaves from the stem, and chop finely. Cut the bell pepper in half and remove the stem, seeds and white skin.

Rinse the pepper and cut it first into strips, then into small cubes. In a bowl, beat the egg and the butter with a whisk until creamy. Then gradually stir in the buttermilk. Add baking powder, cornmeal, flour, paprika, parsley, salt, and drained corn kernels to the egg mixture.

Mix everything together to form a dough. Fill the paper cups 2/3 full with batter. Put the baking tray in the oven. Bake the muffins 15- 20 min

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