Makes: 12 Savoury Muffins Oven: 180 ˚C / 350 ˚F
Preparation Time: 1 hour 15 minutes Baking Time: 15 – 20 minutes
Ingredients
125mlCold meat (½ cup), chopped
| 240 | g | Cake flour (2 x 250 ml / 2 cups) |
| 3 | ml | Salt (½ tsp) |
| 5 | ml | Sugar (1 tsp) |
| 3 | ml | Prepared mustard (½ tsp) |
| 3 | ml | Cayenne pepper (½ tsp) |
| 30 | ml | Onion (2 tbsp), chopped |
| 30 | ml | Peppadews (2 tbsp), chopped |
| 10 | g | Anchor Instant Yeast (1 packet) |
| 60 | g | Margarine (4 tbsp) |
| 125 | ml | Warm milk (½ cup) |
| 80 | ml | Cold water (⅓ cup) |
| 2 | Large eggs, beaten | |
| 100 | g | Cheddar cheese (200 ml), grated |
Method
- Mix the cake flour, salt, sugar, mustard, cayenne pepper, cold meat, onion and peppadews together. Add the Anchor
Instant Yeast and mix. - Melt the margarine in the warm milk and add the cold water and beaten egg.
- Add the liquid to the flour mixture and mix until smooth and free of lumps.
- Add the cheese, mix well and cover the bowl with plastic.Rest for 10 – 15 minutes.
- Knock down and place spoonfuls of the batter into greased muffin pans.
- Cover by elevating the plastic with small bowls and allow dough to rise until just before the brim of the hollow, about 10 – 15 minutes.
- Bake in a preheated oven at 180 ˚C / 350 ˚F for 15 – 20 minutes
Hint
The batter can be made and placed in a sealed
container. Refrigerate for up to 2 weeks and used
as required.
