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BILTONG & PARSLEY SNACK MUFFIN

posted on 6 April 2015 | posted in Cook With Biltong


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INGREDIENTS

500g or 750ml or 1/2 pack Golden Cloud Savoury Muffin Mix
2 eggs
150ml oil
320ml milk
250ml shredded or chopped biltong
30 ml chopped parsley seasoning mix preferred



INSTRUCTION

1. Grease/spray 24 small loose-bottomed tartlet pans or shallow muffin tins generously.Preheat the oven to 180 oc.

2.Mix the ingredients as explained on the Golden Cloud pack and mix in the biltong and parsley.

3. Divide the batter between the greased muffin tins or tartlet pans and bake for 12 - 15 minutes or until golden brown and firm,but not dry.

5.Cool in the tin for a few minutes, loosen,lift out carefully and allow to cool on a wire rack.Serve warm or cold as preferred.

12 -15 MINUTES180C

 
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