Friday, 20 April 2018

Boerewors muffins

Boerewors muffins
310ml self-raising flour
15ml castor sugar
10ml baking powder
5ml salt
180ml polenta
125ml Cheddar, grated + extrahandful parsley, chopped
2 eggs
415g tin creamed corn
60ml sunflower oil
500g cooked boerewors, slicedbutter, to serve (optional)
Preheat oven to 180°C. Grease 2 x 6-hole large muffin trays.Sift the flour, sugar, baking powder and salt together. Mix in the polenta, cheese, parsley, eggs, corn, oil and boerewors (reserve some for the top). Divide into 10 holes of the prepared tins.Push the reserved boerewors slices into the tops and sprinkle with extra cheese. Bake for about 30 minutes or until a skewer inserted comes out clean. Cool in the tin for 15 minutes, then remove and cool completely on a wire rack. Serve with butter and extra cheese.

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