Savory corn and chives muffins
Savory corn and chives muffins takes roughly 45 minutes from beginning to end. This recipe serves 12 and costs 29 cents per serving. Watching your figure? This lacto ovo vegetarian recipe has 195 calories, 7g of protein, and 6g of fat per serving. It is brought to you by Foodista. A mixture of wheat flour, corn meal, sparkling water, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a morn meal. 25 people have tried and liked this recipe. With a spoonacular score of 33%, this dish is rather bad. If you like this recipe, you might also like recipes such as Savory Corn Muffins, Savory Corn and Pepper Muffins, and Sweet & Savory Corn Muffins.
Servings: 12
Ingredients:
1 cup wheat flour
2 cups corn meal
1 packet baking powder
1 tsp salt
¼ cup fresh chives, chopped
200g cottage cheese
2 eggs
2 Tbs oil
½ cup milk
½ cup sparkling mineral water
Equipment:
muffin tray
toothpicks
oven
Cooking instruction summary:
Mix and combine wheat and corn flour with baking powder and salt. Stir in chives. Mix and combine cottage cheese, eggs, oil and milk. Add to the flour mixture, stir. Gradually add the mineral water, stir after each addition until a rather thin dough is obtained (thicker than a pancake batter). Divide the dough among 12 silicone lined or greased muffin tins. Bake in the oven at 200C for about 25 minutes or until done (the trick with a toothpick). Serve warm or cold with yogurt or milk.
Step by step:
1. Mix and combine wheat and corn flour with baking powder and salt. Stir in chives.
2. Mix and combine cottage cheese, eggs, oil and milk.
3. Add to the flour mixture, stir.
4. Gradually add the mineral water, stir after each addition until a rather thin dough is obtained (thicker than a pancake batter).
5. Divide the dough among 12 silicone lined or greased muffin tins.
6. Bake in the oven at 200C for about 25 minutes or until done (the trick with a toothpick).
7. Serve warm or cold with yogurt or milk.
Nutrition Information:
covered percent of daily need
