A snack corn-cheesecake with a pleasant apple flavor can be taken with you on a picnic, to work as lunch, or given to children at school. The muffins are kept in the refrigerator and are juicier when in large molds than small muffins.
It is necessary
- - 400 g of corn flour;
- - 300 g sour cream;
- - 180 g butter;
- - 100 g of cheddar cheese;
- - 80 ml of water;
- - 4 apples;
- - 1 red onion;
- - 1 egg;
- - 1 teaspoon baking powder.
Instructions
Step 1
Peel the red onion, cut it into cubes, fry in 1 tablespoon of butter until golden brown.
Step 2
Wash three apples, peel, remove the core, and boil the pulp until soft in boiling water, then discard in a colander, punch in a blender until puree.
Step 3
Beat one chicken egg with sour cream and the remaining butter until creamy, add cooled applesauce, add flour with baking powder, without ceasing to beat the mass. Add finely grated cheese and prepared red onion. If necessary, add water and knead the dough. You don't need to whip - you should feel the onion pieces in the finished cake.
Step 4
Pour the dough into a large muffin pan. Rinse the remaining apple, cut into plates without removing the core, put the muffins on the surface.
Step 5
Bake the cheese and apple corn muffin for about 1 hour at 180 degrees in the oven. If you are making small snack muffins, cook for half an hour, checking the baked goods with a wooden stick or toothpick. Everyone has different molds and ovens, so baking times may vary.
Step 6
If the apples start to burn on top, then cover the surface of the cake with foil. You can decorate the finished snack cake with fresh mint leaves.
