Chilli-spiced biltong, mielie and cheese muffins
Sassy ‘n savoury, these inbetweeners
are ideal for filling a gap.
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Main Ingredients
225 grams self raising flour
15 ml dried chilli flakes
2 extra large PnP eggs, whisked
200 ml PnP milk
80 ml PnP butter, melted
50 ml corn kernels
100 ml biltong, shaved, finely chopped
100 ml PnP cheddar cheese, grated
- Preheat oven to 200ºC.
- Coat muffin tins with cooking spray.
- Sift flour into a large bowl.
- Mix chilli flakes, eggs, milk and butter together and fold through flour.
- Fold corn, biltong and cheese through batter.
- Fill each muffin cup three quarters full and bake for 12 -15 minutes or until cooked through.
- Serve slightly warm or at room temperature.
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