Andrea’s Corn Muffins with Avocado Dip
Pane-Bistecca
Andrea’s corn muffins with avocado dip are incredibly delicious! She served them up to us and we couldn’t get enough of them.
They are crispy, soft, juicy, well-seasoned, simply wonderful. The dip goes really well with them, but the muffins are also delicious without.
They are crispy, soft, juicy, well-seasoned, simply wonderful. The dip goes really well with them, but the muffins are also delicious without.
Ingredients
225 g Haloumi Cheese grated
420 g Corn from the can, drained
2 Eggs
40 g gluten-free Flour
1 tsp Lemon Zest
2 tbsp chopped Chives
some Oil
1 Avocado chopped
60 g Greek Yogurt
1 tbsp Lemon Juice
2 tbsp chopped Parsley or Coriander
some Garlic Powder
Salt and Pepper
Dip
Instructions
1
Step 1
Preheat the oven to 200 C degrees. Brush a muffin tray with oil and warm it in the oven for 5 minutes.
2
Step 2
Mix the ingredients for the muffins together.
3
Step 3
Pour the muffin filling into the wells of the preheated tray and bake in the oven for 10-15 minutes. Leave to cool slightly before removing from the tray.
4
Step 4
Meanwhile, mix the dip ingredients together and mash. Serve both together.
Notes
The original recipe is from Taste!
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