Corn And Salami Muffins
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Appetizer | 40 | Servings | |
INGREDIENTS
| 4 | oz | Self raising flour |
| 3 | oz | Corn or maize meal |
| 1 | t | Baking powder |
| 1 | t | Dried mustard |
| 1/2 | t | Salt |
| 2 | oz | Butter melted anc cooled |
| slightly | ||
| 1/4 | pt | Milk |
| 1 | Egg beaten |
INSTRUCTIONS
1997 BBC Good Food Jan 97 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. 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@IOL.IE> on Dec 3,
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Nutrition (calculated from recipe ingredients)
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Calories: 8
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 4.9mg
Sodium: 67.2mg
Potassium: 8.9mg
Carbohydrates: 1.2g
Fiber: <1g
Sugar: <1g
Protein: <1g