Savory Sour Cream Muffins
- 4 None eggs
- 100 ml olive oil
- 200 ml soured cream or creme fraiche
- 200 g plain flour
- 1 tsp baking powder
- 108 g can sweet corn
- 1/2 None each red and green pepper, deseeded and diced
- 1 clove garlic, peeled and chopped
- 100 g Gouda, grated
- 50 g salami, finely chopped
- 1/2 tsp paprika
- None None Barbecue sauce, to serve
- Preheat the oven to 350u0b0F. Line a 12-cup muffin pan with paper liners. For the batter, beat the eggs, oil and 1/2 cup sour cream with a mixer until creamy. Stir in the flour and baking powder and season with salt and white pepper. Stir in the corn, peppers, garlic and cheese. Spoon into the pan and sprinkle with the salami. Bake for 25-30 mins, until a skewer comes out clean. Cool for 10 mins, then transfer to a wire rack to cool completely.
- Meanwhile, place the remaining sour cream in a bowl and dust it with the paprika. Serve the muffins with the sour cream and the barbecue sauce.
eggs, olive oil, cream, flour, baking powder, sweet corn, red and, clove garlic, gouda, salami, paprika, barbecue sauce
Taken from recipes-plus.com/api/v2.0/recipes/21676 (may not work)