These delicious muffins are perfect for breakfast, lunchtime snacks, and light dinners. You can take different products as a filler, you can add different herbs.
It is necessary
- For muffins:
- - 100 g sour cream;
- - 100 g flour;
- - 50 ml of kefir;
- - 40 g rye flour;
- - 2 eggs;
- - 2 tbsp. tablespoons of vegetable oil;
- - 1 tsp baking powder;
- - 1 teaspoon of sugar;
- - a pinch of salt.
- For filling:
- - 70 g of corn;
- - 60 g of cooked smoked bacon;
- - 50 g of cheese;
- - 50 g of bell peppers.
Instructions
Step 1
Prepare the muffin filling. Grate the cheese on a coarse grater, peeled bell peppers, and cut the bacon into small cubes.
Step 2
Beat eggs with a pinch of salt and sugar. Add sour cream with kefir, stir until smooth. Pour in vegetable oil and mix everything again.
Step 3
Sift flour with baking powder. Mix it in a couple of reception to the liquid mass. You can mix wheat and rye flours in half, or use one flour. The consistency of the dough should resemble thick sour cream. Add flour if required.
Step 4
Add prepared bacon, cheese, pepper to the finished dough, mix. Add corn. You can take frozen corn kernels or canned corn.
Step 5
Divide the dough into muffin tins and place in an oven preheated to 180 degrees for 20-25 minutes. Allow ready-made snack muffins to cool slightly, serve warm.
Step 6
Snack muffins with corn, bacon and bell pepper are airy, aromatic, porous, slightly damp. They can even diversify the festive table, serving canapes instead of the usual for many.
