Peel and finely chop the garlic. Clean, wash and finely dice the peppers. Drain the corn well in a sieve. Coarsely grate cheese. Mix eggs, sour cream and oil with the whisk of the hand mixer until creamy. Mix flour, baking powder, 1 tsp salt and pepper.
Mix all the ingredients and place in the baking cups of a muffin tray. Cut salami into cubes and spread on the muffins. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Let the muffins rest in the tray for about 10 minutes, carefully remove them from the trays and let them cool down on a cake rack. Barbecue sauce and sour cream with paprika powder
Waiting time approx. 10 minutes