Corn muffins with guacamole topping

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Corn muffins with guacamole topping

 Corn muffins with guacamole topping

Ingredients  Corn muffins with guacamole topping

Number of persons




For the muffins:

100 g white flour

100 g of polenta

2 teaspoons of baking powder

1 pinch of baking soda

1 pinch of salt

13 cl of fermented milk

40 g melted butter

2 eggs

5 cl of beer

1/2 red pepper

Preparation  Corn muffins with guacamole topping

Total Time : 35 min

Preparation: 15 min

Cooking: 20 min

Preheat your oven to 210 ° C (thermostat 7).

Cut the pepper, remove seeds and white parts, reduce to small cubes and brown in a pan with a little olive oil.

In a salad bowl, first pour the dry ingredients: the two flours, the yeast, the baking soda, the salt. Then the liquid ingredients. Fermented milk, melted butter, eggs, beer. Finish with the diced peppers.

Divide the dough into the buttered molds then put in the oven for 20-25 minutes.

Make the guacamole by mashing the avocado and the rest of the ingredients. To make the mixture smoother and adhere more easily to the muffins, mix lightly.

Once the muffins have cooled, coat them with the guacamole.

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