Recipe - Corn And Salami Muffins

4 ounce Self raising flour
3 ounce Corn or maize meal
1 teaspoon Baking powder
1 teaspoon Dried mustard
One half teaspoon Salt
2 ounce Butter melted anc cooled
slightly
One fourth pt Milk
1 Egg beaten

BBC Good Food Jan 97

1. 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.

2. 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 1520 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, 1997