Vegetarian

Savory corn chive muffins

Name: Savory corn chive muffins
Total time: 45 min
Yield: 12 servings
Ingredients: 125 g flour; 318 g cornmeal; 1 pkt baking powder; 1 tsp salt; 10 g fresh chives; 200 g cottage cheese; 2 free range eggs; 2 Tbs oil; 122 ml milk; 118.5 ml mineral water

Savory corn and chives muffins recipe that is ideal for lacto ovo vegetarians. This breakfast dish is perfect for a morning meal and covers 7% of daily vitamins and minerals needs. Best made as a savory treat during brunch or breakfast time.

Ingredients

flour

125 g

cornmeal

318 g

baking powder

1 pkt

salt

1 tsp

fresh chives

10 g

cottage cheese

200 g

free range eggs

oil

2 Tbs

milk

122 ml

mineral water

118.5 ml

Method

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.