Corn muffins with parmesan

These muffins are made from a mixture of wheat and corn flour with cheese and spices.

Ingredients

• Buttermilk or sour milk - 1.25 cups
• Parmesan (shredded on a grater) - 90 g
• Schnitt (finely chopped) - 3 tbsp. l.
• Wheat flour - 1 cup
• Corn flour - 0.75 cups
• Olive oil - 0.25 cups
• Egg (lightly beaten) - 1 pc.
• Sugar - 1 tbsp. l.
• Baking powder - 2 tsp
• Soda - 0.25 tsp
• Salt - 0.25 tsp
• Ground red pepper - 1/8 tsp
• Vegetable oil

Directions

1. Turn on the oven to preheat to 200 degrees.
2. Combine buttermilk (sour milk), olive oil and egg in a bowl.
3. In another bowl, mix all flour, sugar, baking powder, salt, pepper and baking soda. Gather the flour mixture into a pile, make a well in the center, pour the milk mixture into it, knead the dough.
4. Introduce approximately 50 grams of cheese and 2 tablespoons of chives into the dough.
5. Grease 12 muffin tins with vegetable oil and pour batter into them. Sprinkle with remaining cheese and chives.
6. Place the molds in the preheated oven and bake the muffins for about 13 minutes, until a clean wooden stick is punctured.
7. Remove the finished muffins from the oven, cool on a wire rack, and then remove the muffins from the molds.