John Myers
Tex-Mex Muffins
The perfect tex-mex muffins recipe with a picture and simple step-by-step instructions.
- 125 g Flour
- 150 g Cornmeal
- 2 tsp Baking powder
- 0,5 tsp Salt
- 0,5 tsp Sugar
- 1 Egg
- 220 ml Buttermilk
- 3 tbsp Olive oil
- 1 Splash Tabasco
- 120 g Dried tomatoes in oil
- 120 g Red peppers
- 50 g Grated Gouda
- Preheat the oven to 200 ° C. Cut the dried tomatoes and peppers into very small pieces.
- Mix the flour, cornmeal, baking powder, salt and sugar in a bowl. In another bowl, whisk the egg, add the buttermilk, olive oil and Tabasco and stir until smooth. Add the flour mixture and stir in until the dry ingredients are moist. Then fold in the tomatoes and peppers.
- Spread the batter over greased muffin hollows and sprinkle with cheese. Bake in the oven for about 20 minutes.
- Tip 4: If you like it spicier, add 2 tablespoons of chopped jalapeños from the glass to the batter.
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