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Print Recipe
Cheese and Corn Muffins with Bacon, Olives Recipe
While there is time, quickly talk about unpretentious in cooking, but very tasty as a result of unsweetened muffins. Cheese and corn muffins with bacon, olives from Hochland.
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Products. Mix corn grits with flour and baking powder and salt.
    Products. Mix corn grits with flour and baking powder and salt.
  2. Preheat oven to 180 °C. Cut bacon into small cubes. Put the bacon in a frying pan and place over medium heat, fry over high heat for 3 minutes.
    Preheat oven to 180 °C. Cut bacon into small cubes. Put the bacon in a frying pan and place over medium heat, fry over high heat for 3 minutes.
  3. Cut the olives and olives in half.
    Cut the olives and olives in half.
  4. Separate the whites from the yolks. Beat the yolks with 2-3 tablespoons of olive oil. Whisk the whites separately in a cool foam.
    Separate the whites from the yolks. Beat the yolks with 2-3 tablespoons of olive oil. Whisk the whites separately in a cool foam.
  5. Mix cheese with yogurt, add yolks with butter and flour mixture, stir quickly, not very carefully. Then add bacon. Last gently fold in the whites.
    Mix cheese with yogurt, add yolks with butter and flour mixture, stir quickly, not very carefully. Then add bacon. Last gently fold in the whites.
  6. Brush with olive oil muffin molds small size, sprinkle with corn grits. Spread the dough. Put muffins in the oven, bake for 25-30 minutes. Serve warm or cooled.
    Brush with olive oil muffin molds small size, sprinkle with corn grits. Spread the dough. Put muffins in the oven, bake for 25-30 minutes. Serve warm or cooled.

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