John Myers
Chicken Muffins with Corn and Peppers
The perfect chicken muffins with corn and peppers recipe with a picture and simple step-by-step instructions.
- 7 tbsp Sunflower oil
- 1 Onion
- 175 g Chicken breast fillet
- 280 g Spelled flour
- 3 tsp Baking powder
- 2 Eggs
- 250 ml Buttermilk
- 75 g Corn
- 1 Bell pepper, red
- Wash the chicken breast fillet, pat dry and season to taste. Fry in a pan and set aside. Wash and clean the peppers and cut into small cubes.
- Mix all dry ingredients in a bowl. Mix the remaining ingredients in another bowl and gradually fold in the flour mixture (preferably a spoonful). Finally, fold the meat and peppers into the batter.
- 12 Prepare the muffin molds and fill each approx. 3/4 with batter. Bake in a preheated oven at 200 ° C for about 20 minutes. The muffins are ready when they give slightly at the touch of a finger.
- TIP! A dip, e.g. sour cream, tastes best with the muffins. If you like, you can add grated cheese over the muffins, which will give them even more pep 🙂 Enjoy your meal and have fun baking
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