Corn and salami muffins

Yield: 40 Servings

Measure 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 \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

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