Chile Cheese Corn Muffins

Für 12 Muffins

Zutaten

165 g Butter

50 g Sugar

4 groß. Eggs

120 ml Milk

2 Fresh chiles, minced ; or more to taste (I used

- frozen Super Chili F1)

120 g Shredded Gouda cheese

120 g Cream cheese (Philadelphia)

135 g All-purpose flour

165 g Cornmeal

2.5 TL Baking powder

1 TL Salt

2 EL Poppy seeds

Preheat oven to 190°C (375°F). Spray muffin tins with vegetable oil.

Cream together the butter and sugar with an electric mixer. Add the eggs one by one, mixing well after each addition. Mix in milk, chiles and cheeses.

Sift together the flour, cornmeal, baking powder and salt. Spoon the dry mixture into the batter about one- third at a time, again mixing well after each addition. Stir in the poppy seeds at the end.

Spoon the batter into the prepared muffin tins. Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean.

Serve warm or at room temperature.


Stichworte	Cheese, Corn, Muffin, Savoury

Titel - Rubrik - Stichworte