Pumpkin and corn mini muffins
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Flour |
| 1 | tablespoon | Baking powder |
| 1 | pack | MAGGI American Pumpkin and Bacon Soup Mix |
| 2 | tablespoons | Chopped parsley; (optional) |
| ¾ | cup | Grated tasty cheese |
| 50 | grams | Melted butter |
| 1 | cup | Milk |
| 1 | Egg; beaten | |
| ½ | cup | Whole kernel corn; drained |
| Paprika; (optional) | ||
| ½ | cup | Cream cheese; approximately |
| 4 | Ham slices; cut into 36 small | |
| (4 to 5) | ||
| ; strips | ||
| Fresh dill or parsley | ||
Directions
Preheat the oven to 220 C. Grease 'mini' muffin pans.
Sift the flour, baking powder and soup mix into a bowl. Add the residue from the sifter.
Stir in the parsley, if used, and the tasty cheese.
Make a well in the centre of the dry ingredients.
Combine the butter, milk and egg. Pour into the well. Add the corn. Stir until the dry ingredients are just dampened. Avoid over-mixing.
Three-quarters fill the muffin pans with the mixture.
Sprinkle with a little paprika if desired.
Bake in the pre-heated oven for 12-15 minutes or until the muffins are golden brown. Cool on a rack.
When cold, split almost in half lengthwise and spread the cut surface with a little cream cheese. Tuck a small roll of ham into each muffin and garnish with a small sprig of dill or parsley.
Converted by MC_Buster.
NOTES : Makes about 36
Converted by MM_Buster v2.0l.