- sweet green pepper - 1 piece
- hot red pepper - 1 piece
- flour - 0.75 Glass
- starch - 120 Grams
- starch - 2 teaspoons
- paprika - 1 teaspoon
- grated parmesan cheese - 40 Grams
- grated emmental cheese - 100 Grams
- eggs - 2 pieces
- corn oil - 125 milliliters
- natural yogurt - 350 milliliters
- canned corn - 300 Grams
- vegetable oil - 1 teaspoon
- salt - 1.5 teaspoons
Sweet and spicy peppers cut in half, remove the core, then rinse with cold water and cut into very small cubes. Flour sift in a bowl along with starch, baking powder and salt. Add both types of cheese, chopped peppers and paprika, mix. Canned corn was discarded in a colander, several times vigorously shaken. Beat eggs in a separate bowl. Then, stirring constantly, pour in the corn oil. Add yogurt and corn. Gently stirring, pour the resulting mixture into a bowl with flour, cheese and peppers. Knead the dough. Preheat the oven to 180 ° C. Lubricate the cupcake molds with vegetable oil. Spoon the dough on them, not reaching the top about 1.5 cm. Place in the oven for 20-25 minutes. Finished muffins removed from the oven and leave in the molds for 10 minutes. Then carefully remove the molds. Serve warm.
Servings: