Yield: 40 Servings
|4 ounces||Self raising flour|
|3 ounces||Corn or maize meal|
|1 teaspoon||Baking powder|
|1 teaspoon||Dried mustard|
|2 ounces||Butter melted anc cooled slightly|
|1 \N||Egg beaten|
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