A snack corn cheese cake with a pleasant apple note can be taken with you for a picnic, to work as a lunch or to give children to school. The cupcake is stored in the refrigerator, in large form it turns out more juicy than cupcakes from small tins.
Pick your recipe
You will need
- - 400 g of cornmeal;
- - 300 g sour cream;
- - 180 g butter;
- - 100 g of cheddar cheese;
- - 80 ml of water;
- - 4 apples;
- - 1 red onion;
- - 1 egg;
- - 1 teaspoon of baking powder.
Instruction manual
1
Peel the red onion, cut it into cubes, fry in 1 tablespoon of butter until golden.
2
Wash three apples, peel, remove the core, and boil the flesh until soft in boiling water, then fold in a colander, beat in a blender to a puree state.
3
Beat one chicken egg with sour cream and the rest of the butter until creamy, add the cooled applesauce, pour the flour with baking powder, not ceasing to beat the mass. Add the grated cheese and prepared red onion. If necessary, pour water and knead the dough. You do not need to whip - in the finished cupcake you should feel pieces of onion.
4
Pour the dough into a large cake pan. Rinse the remaining apple, cut into plates, without removing the core, lay cupcakes on the surface.
5
Bake apple and corn muffin with cheese for about 1 hour at an oven temperature of 180 degrees. If you cook small snack cakes, then cook for half an hour, checking the readiness of baking with a wooden stick or a toothpick. The molds and ovens are different for everyone, so the baking time may vary.
6
If the apples began to burn from above, then cover the surface of the cake with foil. You can decorate the finished snack cupcake with fresh mint leaves.