Savoury Muffins Recipe

Savoury Muffins

Recipe by Jackie Cameron

Here are some ideas to make your picnics interesting yet stress free for the person hosting the occasion.

Plan ahead and make spicy muffins the night before. They will still be fresh and they promise to impress.

Yields: about 24 small 115 g ALL GOLD - Tomato Paste containers

Ingredients:

2 cups Self-Raising Flour

1 cup cake Flour

5ml Bicarbonate of Soda

15 ml White Sugar

Salt and Pepper

10 ml Durban Masala

2 Eggs

1 ½ cup Milk

¾ c Sunflower Oil

75 g chopped, Onion

50g chopped, Biltong

125g fresh Corn Kernels

½ cup chopped, fresh Coriander

EXTRAS for garnish, optional :

Black or White Sesame Seeds

Cherry Tomatoes

Grated Cheese, Parmesan

Method :

1) Sieve the flours, bicarb, sugar, seasoning and masala together

2) Mix the eggs, milk and oil together and incorporate into the dry ingredients

3) Finish by adding onion, biltong, corn and coriander

4) Spray 'n cook a muffin tray or little ALL GOLD tins. Full up 1/3 of the way and garnish with cherry tomatoes, seeds and cheese

5) Place into the oven, 180°C until cooked

6) Freeze left over muffins in an airtight container. Defrost overnight in the fridge and finish in the oven for a few minutes before serving

Please post your comments and any food-related questions below.

I look forward to hearing from you.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713