This is a print preview of "Corn And Salami Muffins" recipe.

Corn And Salami Muffins Recipe
by Global Cookbook

Corn And Salami Muffins
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  Servings: 12

Ingredients

  • 4 ounce Self raising flour
  • 3 ounce Corn or possibly maize meal
  • 1 tsp Baking pwdr
  • 1 tsp Dry mustard
  • 1/2 tsp Salt
  • 2 ounce Butter melted anc cooled slightly
  • 1/4 pt Lowfat milk
  • 1 x Egg beaten

Directions

  1. Preheat the oven to 200C/400Fgas 6. Grease two large baking sheets. Miz together the flour, corn or possibly maize meal, baking pwdr, dry mustard and salt. Stir in the salami, the cheddar and 25g/1oz of the parmesan.
  2. Stir in the butter, lowfat milk and egg and mix to a soft consistency. Leave to stand for 5 mins, then drop tsp. of the mix, a little apart, on to the baking sheets. Sprinkle the reserved parmesan over the top, and bake for 15-20 mins till risen and golden. Serve hot.
  3. For Fan ovens: cook in a 180C preheated oven for 15 mins. To Freeze: allow the muffins to go cool, then pack them into freezer bags. Before serving, defrost and then reheat in a warm oven for 5 mins.