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Corn muffins with peppers

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Ingredients for 12 servings:

  • 125 g flour
  • 1 tbsp baking powder
  • 150 g corn flour
  • 1 pinch of salt
  • 1 tbsp sugar
  • 1 egg(s)
  • 170 ml milk
  • ½ tsp Tabasco
  • 3 tbsp oil
  • ½ red pepper(s), finely chopped
  • 450 g corn kernels (can)
  • 2 tbsp parsley, finely chopped

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

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Combine flour, baking powder, cornmeal, salt, and sugar in a bowl. Whisk together the egg, milk, Tabasco, and oil in a second bowl until smooth. Stir into the flour mixture along with the paprika, cornmeal, and parsley. Pour the batter into a greased 12-cup muffin tin and bake for 20-25 minutes at 210°C (425°F) until golden brown. Let rest for another 2 minutes and then remove from the tin.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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