Sourdough muffins in Mexican style
Paprika muffins are hearty yummy! Try this delicious recipe in the Mexican way and let yourself be convinced.
For 24 pepper muffins you need (preparation time 55 minutes):
- 500g flour
- 1 bag. baking powder
- 1 tsp salt
- 4 tbsp sugar
- ½ teaspoon mild chilli powder
- 1 big red pepper
- 1 tin (425 ml) corn
- 5 slices of bacon
- 300 g sourdough
- 200 ml of milk
- 2 eggs (size M)
- 100 ml of oil
- 100 g of grated cheese
- Fat for the hollows of the muffin sheet
Mix flour, baking powder, salt, sugar and chili powder. Clean the bell pepper, wash and dice it very finely. Drain the corn. Fry the bacon crisply, let it cool on a kitchen towel and finely chop it.
Mix sourdough with lukewarm milk, eggs, corn, diced peppers, bacon, oil and grated cheese. Add sourdough mixture to the flour mixture. Stir briefly until everything is mixed.
Lubricate wells of 2 muffin plates (each with 12 wells) well. Fill the troughs to 2/3 with the muffin dough. Bake in preheated oven at 180 ° C (circulating air) for approx. 25 minutes. Remove from the oven, let rest for about 5 minutes and remove from the hollows. Cool on a wire rack.
Recipe by U. Schulte from Pfungstadt