Three Layered Picnic Bake
INGREDIENTS
500 g Golden Cloud Savoury Muffin Mix
320 ml milk
150 ml sunflower oil...
2 extra large eggs
250 g smoked ham, cubed OR shredded smoked chicken
breast fillets OR chopped and fried bacon
100 g grated Cheddar cheese
100 g grated Emmentaler or Mozzarella cheese
60 g sweet piquanté peppers, chopped
5 spring onions, chopped
20 ml freshly chopped mixed herbs (oregano, marjoram,
thyme and basil) OR 15 ml dried mixed herbs
Salt and freshly ground black pepper, to taste
INGREDIENTS
500 g Golden Cloud Savoury Muffin Mix
320 ml milk
150 ml sunflower oil...
2 extra large eggs
250 g smoked ham, cubed OR shredded smoked chicken
breast fillets OR chopped and fried bacon
100 g grated Cheddar cheese
100 g grated Emmentaler or Mozzarella cheese
60 g sweet piquanté peppers, chopped
5 spring onions, chopped
20 ml freshly chopped mixed herbs (oregano, marjoram,
thyme and basil) OR 15 ml dried mixed herbs
Salt and freshly ground black pepper, to taste
INSTRUCTION
1) Preheat oven to 180 °C. Grease and line a 20 cm square cake tin.
2) Mix the Golden Cloud Savoury Muffin Mix with the milk, sunflower oil and eggs according to the instructions on the Golden Cloud pack.
3) Spoon half the batter into the prepared tin. Spread into an even layer.
4) Scatter the ham, half of the cheddar cheese; half of the Emmentaler or Mozzarella cheese; the sweet piquanté peppers, spring onions and herbs over the batter. Season to taste.
5) Spoon the remaining batter on top of the filling and spread into an even layer. Sprinkle the remaining cheddar and Emmentaler cheese over.
6) Bake for 30 – 35 minutes or until a skewer comes out clean when inserted.
7) Allow to rest for 5 minutes in tin before turning out onto a wire rack.
8) Serve warm or allow to cool to room temperature and cut into portions
1) Preheat oven to 180 °C. Grease and line a 20 cm square cake tin.
2) Mix the Golden Cloud Savoury Muffin Mix with the milk, sunflower oil and eggs according to the instructions on the Golden Cloud pack.
3) Spoon half the batter into the prepared tin. Spread into an even layer.
4) Scatter the ham, half of the cheddar cheese; half of the Emmentaler or Mozzarella cheese; the sweet piquanté peppers, spring onions and herbs over the batter. Season to taste.
5) Spoon the remaining batter on top of the filling and spread into an even layer. Sprinkle the remaining cheddar and Emmentaler cheese over.
6) Bake for 30 – 35 minutes or until a skewer comes out clean when inserted.
7) Allow to rest for 5 minutes in tin before turning out onto a wire rack.
8) Serve warm or allow to cool to room temperature and cut into portions
