Corn and salami muffins
40 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Self raising flour |
| 3 | ounces | Corn or maize meal |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Dried mustard |
| ½ | teaspoon | Salt |
| 2 | ounces | Butter melted anc cooled slightly |
| ¼ | pint | Milk |
| 1 | Egg beaten | |
Directions
BBC Good Food Jan 97
1. Preheat the oven to 200C/400F?gas 6. Grease two large baking sheets. Miz together the flour, corn or maize meal, baking powder, dried mustard and salt. Stir in the salami, the cheddar and 25g/1oz of the parmesan.
2. Stir in the butter, milk and egg and mix to a soft consistency. Leave to stand for 5 mins, then drop teaspoons of the mixture, a little apart, on to the baking sheets. Sprinkle the reserved parmesan over the top, and bake for 15-20 mins until risen and golden brown. Serve warm.
For Fan ovens: cook in a 180C preheated oven for 15 mins. To Freeze: allow the muffins to go cold, then pack them into freezer bags. Before serving, defrost and then reheat in a hot oven for 5 mins.
Posted to FOODWINE Digest by Jane O'Brien <jayohbee@...> on Dec 3, 1997