A savory, filling muffin made by combining corn flour and kashar cheese. Baked in small molds, this recipe becomes an essential at breakfast tables when served warm or hot.
Mix the cornmeal, flour, and baking powder in a bowl. In a separate bowl, whisk the egg, milk, and oil, then add to the dry mixture.
Add the grated kaşar cheese and boiled corn to the mixture and mix gently.
Fill the muffin molds two-thirds full.
Bake in an oven preheated to 190 degrees for about twenty minutes, until golden on top.
Important: Muffin cups should be filled two-thirds full, otherwise they may overflow while baking. Allergen: contains gluten (flour), egg, milk and dairy products. Muffins can be kept for two days at room temperature, up to a week in the fridge.
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