The Food
- Sticky sweet corn bacon crisp and the smell makes this cake so tasty tasty tasty.
Suitable for little snacks or just a treat
on the weekend. The more tender delicious when
eaten warm.
ingredients:
100 g sweet corn kernels, boiled
4 slices bacon, cut into small
50 g onions, chopped
2 chicken eggs
70 g butter, melted
225 g of liquid milk
Mix together:
275 g flour
1 tablespoon baking powder
½ tsp salt
1 teaspoon chili powder
1 teaspoon anise
How to make:
Saute onion and bacon until wilted.
Combine eggs, milk and melted butter.
Place dry ingredients in a container.
Enter the milk and egg mixture and stir well.
Tambahakn corn, sauteed onions and bacon. Stir well.
Pour into 12 cupcakes.
Bake in hot oven 180 C for 40 minutes.
Remove and serve warm.
For 12 pieces
ingredients:
100 g sweet corn kernels, boiled
4 slices bacon, cut into small
50 g onions, chopped
2 chicken eggs
70 g butter, melted
225 g of liquid milk
Mix together:
275 g flour
1 tablespoon baking powder
½ tsp salt
1 teaspoon chili powder
1 teaspoon anise
How to make:
Saute onion and bacon until wilted.
Combine eggs, milk and melted butter.
Place dry ingredients in a container.
Enter the milk and egg mixture and stir well.
Tambahakn corn, sauteed onions and bacon. Stir well.
Pour into 12 cupcakes.
Bake in hot oven 180 C for 40 minutes.
Remove and serve warm.
For 12 pieces
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