BILTONG & PARSLEY SNACK MUFFINposted on 6 April 2015 | posted in Cook With Biltong
500g or 750ml or 1/2 pack Golden Cloud Savoury Muffin Mix
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 MINUTES180°C
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