Vienna Cheese Cocktail Onion Muffins

Makes 6 muffins

 

1 cup self-rising flour

1/2 cup milk (fat-free / 2% / full fat)

2  heaping tablespoons mayonnaise (low-fat / full fat)

2 teaspoons prepared mustard

½ cup Vienna sausages, grated

½ cup Cheddar cheese, grated

Herbs to taste (I used salt, pepper, oregano and chilli flakes)

2 teaspoons crushed garlic (optional)

12 miniature cocktail onions, white (A MUST)

Extra grated cheese for the top (a must)

Extra oregano for the top (optional)

 

Preheat oven to 230 oC. Grease / spray or line a 6 muffin pan.

Beat the milk, mayo and mustard together with the crushed garlic. 

In another bowl add the self-rising flour, herbs, Viennas and cheese.  Stir to coat the Viennas and cheese.  Add the wet mixture to dry mixture and mix carefully.  It will be a thick consistency. 

Spoon 1 tablespoon mixture into the 6 muffin cups.  Insert 2 cocktail onions in each centre.  Spoon rest of mixture on top. 

Sprinkle with the extra cheese and Oregano.  Bake for 8-10 minutes or until a test pen comes out clean. Cool for a few minutes and serve.

Recipe and photo:  Alma Pretorius