Tuesday, October 25, 2011

Bliksem Biltong Muffins!

Let's face it – the savoury muffin would be no where without cheese. Mature cheddar, Gruyere, Danish blue, Parmesan... whatever your poison, you can't go wrong with the texture and taste of crumbled salty, feta.

Inspired by the Rugby World Cup (and the fact that she was entertaining guests at 8 in the morning for the games, when chips 'n dip didn't seem appropriate), my good friend Narina (of The Crazy Aunt Co) experimented with biltong muffins – a sure-fire, proudly South Africa party pleaser!

  • 1 egg
  • Approx 3/4 cup milk
  • 1 cup cake flour
  • 2 tsp baking powder
  • 1/4 tsp dry mustard
  • 1ml cayenne papper
  • 1/2 cup biltong powder (available from a biltong shop, alternatively finely chop the biltong)
  • 1 cups mature cheddar cheese, grated
  • 1/2 cup feta, crumbled
  • Onion sprinkles and chopped chives (optional)
How to make:
Beat the egg lightly in a measuring jug, topping up with milk to the 250ml measure. Sift the dry ingredients together, stir in grated cheese, reserving some to sprinkle on top of the muffins, and the biltong. Mix in the liquid ingredients to create a thick batter. Mix lightly and quickly, and finally stir in the crumbled feta so it doesn't totally disintegrate. Spoon into well-greased muffin tins and sprinkle with onion/chives as desired. Bake at 220C for 10-15 minutes until golden. Game on!

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