Following a request or two for the Cheese & Chive Muffin recipe, I thought I’d put it up here on the blog.
I made these four days ago but neglected to photograph them; so here they are again – a team effort by Mrs Chips and yours ever-so-truly…
Ingredients:1 egg – I like to use free range – extra large eggs – organic if possible as this enhances the flavour.
200 ml milk 140g fresh cake flour (that’s 250ml for the chefs out there) – I prefer natural stone-ground flour – no additives.
10 ml baking powder 2 ml dry mustard 2 ml Cayenne Pepper 150g grated cheese (375ml) 50ml chopped chives – a quarter of a cup, if you’re being all scientific about it. Smoked Paprika
Biltong – the dry stuff you really feel guilty about throwing away.
- Turn your oven up to 200 degrees Celcius or 400 degrees Fahrenheit. If you want Kelvin – look it up yourself 🙂
- In a measuring jug beat the egg slightly, then fill jug to the 250ml mark with milk.
- Put all the dry ingredients together, then sift into a mixing bowl.
- Add grated cheese and chives.
- Mix in the egg/milk mixture with a wooden spoon until flour is moistened. Don’t beat it; fold it rather.
- Spoon into greased muffin tins (patty pans). Limit the filling in each ‘pan’ to about 2 thirds full. You don’t want them to overflow in the oven!
- Sprinkle smoked paprika (optional) on top of the muffins before putting them in the oven.
- Bake in a preheated oven at 200C (400F) for 15 minutes, or until lekker and golden brown.
- Serve hot with butter and shredded biltong.
- For that extra buzz on the tastebuds; after you’ve buttered the muffin, add a twist of black pepper before sprinkling the biltong. Blixem – It’s nice man!
Makes 12 small muffins – which serves 4 polite visitors, two good friends – or 1 hungry oke.
Salt. Some publications omit salt altogether, and if you’re on a low sodium diet then by all means leave it out. I prefer to add a pinch or two of salt, just to give it a little burst of flavour. BUT, remember, if you’re serving biltong, remember that is salty too.
For interesting variations on this flavour:
- Finely chop about 4 slices of your favourite salami and fry it in a pan until almost crispy.
- Finely chop three thin slices of red onion. White onion is just as good – I was just being poncy.
- Drizzle 1 teaspoon of balsamic vinegar over the raw onion
- With the remaining oil from the salami, fry the onion – caramelizing it with the balsamic vinegar
- Put the salami and onion aside and let them cool a bit.
- When mixing the above muffin mixture (batter), ditch the chives and add the salami and onion mixture.
- Cook for the same length of time (possibly another 3 minutes)
Another scrumptuous variation is the Cheese & Roasted Garlic flavour. Don’t breathe a word about this one!
It’s best to eat these or if you don’t have to interact with other humans the next day.
I’d do this if I was REALLY trying to impress someone. For this recipe – I’d use a stronger cheddar – still about 150g.
- Get a braai fire going. (braai = barbeque, for non-South African readers). Use wood as well as (or in place of) charcoal for extra flavour. Wait until the flames die down and you’ve only got glowing coals – medium heat. Some smoke is also good.
- Take one head (not cloves – the whole head hey) and peel off the outer layers of the garlic bulb – leaving the skins of the cloves intact.
- Drizzle some olive oil over the head, rubbing it with your hands to ensure a complete covering of oil.
- Place the garlic in a roasting pan and loosely cover with foil.
- Roast the garlic in the pan over the fire until just soft (about 20 mins). It is importand to check often as a fire’s temperature is difficult to gauge if you’re not used to it.
- Take about 4 cloves of the garlic (the rest you can eat as is while you’re making the muffins), and slice it finely.
- Add it to the cheese and muffin mix and bake as per the above recipe.
Your blogger will not be held responsible for injuries sustained by visitors fighting for the last one.
Good luck – and let me know how you got on.