Biltong muffins, your ideal breakfast, lunch or teatime snack
Amazingly versatile, biltong muffins are ideal for breakfast, as a snack with 11 o’clock tea or as a light lunch or supper
Makes 9 biltong muffins. Heat oven to 180 °C. Line 9 standard muffin-tin hollows with baking paper. In a mixing bowl sift together 120 g (215 ml) self-raising flour, 15 ml baking powder and 3 ml salt. Add 120 g (215 ml) wholewheat flour, 200 g fine biltong and 200 g grated Cheddar cheese. Mix well. Whisk together 1 egg, 350 ml milk and 50 ml melted butter. Add to flour mixture, mixing well. Divide batter among muffin hollows and bake for 25 – 30 minutes. Use a thin skewer to test if done.
30 Muffins sweet and savoury
Edition SARIE FOOD April / May 2014 | Story 30 Muffins| Recipe Biltong muffins