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Corn and Salami Muffins

4 oz Self raising flour
3 oz Corn or maize meal
1 ts Baking powder
1 ts Dried mustard
1/2 ts Salt
2 oz Butter melted anc cooled slightly
1/4 pt Milk
1 Egg beaten


Preheat the oven to 200C/400 degrees F?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.

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 15-20 minutes 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.


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