John Myers
Savory Mexico Muffins
The perfect savory mexico muffins recipe with a picture and simple step-by-step instructions.
- 300 g Orange sweet potatoes
- 1 liter Vegetable broth, instant
- 2 tbsp Rapeseed oil
- 200 g Minced meat
- 140 g Corn grains
- 100 g Soft butter
- 2 piece Eggs
- 230 g Flour
- 3 tsp Baking powder
- 100 ml Milk
- 50 g Freshly grated Parmesan
- 0,5 tsp Ground cumin
- Chilli from the mill
- Salt and pepper
- Peel the sweet potatoes and cut into small pieces, bring to the boil in a saucepan with the vegetable stock and cook for about 8-10 minutes until soft, drain and drain.
- Heat the oil in a pan and fry the minced meat in it until crumbly. Season with cumin, salt and pepper.
- Stir the butter in a bowl until frothy. Gradually add the eggs and continue beating. Mix the flour with the baking powder and stir alternately with the milk into the butter mix. Finally, stir in the cheese, corn, sweet potatoes and minced meat.
- Preheat the oven to 180 ° C. Line the mold with 6 paper molds and fill with the batter. Fill the remaining batter into 12 silicone molds. Sprinkle with chilli flakes and bake for about 30 minutes. Arrange spicy Mexico muffins on plates, with herb quark.
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