SWEETCORN MUFFINS WITH BLUE CHEESE (or other cheese) AND COCKTAIL ONIONS

Makes 6 big muffins

 

1 cup self raising flour

1 x 415 g KOO creamstyle sweetcorn

1/2 cup milk

1/4 cup vegetable oil

Spices, salt, pepper

Blue cheese, cubed (or other cheese)

White cocktail onions

Preheat oven to 200 oC. Prepare 6 muffin pan. Mix together the flour, sweetcorn, milk, oil and spices/seasonings. Spoon into muffin pan. Press cubes blue cheese and/or cocktail onions (I used blue cheese in 3 muffins, onion cocktails in other 3) in muffin mix. Bake for 30 minutes or till test skewer comes out clean.

Recipe and photo: Alma Pretorius

 

Kumquat and blue cheese muffins

MAKES 6 MUFFINS

 

1 cup self raising flour

1/2 cup chopped fresh kumquats

1/2 cup milk

1/4 cup vegetable oil

1/2 cup white sugar

6 cubes blue cheese

1 large egg

1 teaspoon lemon essence

Extra sugar

12 slices fresh kumquats

 

Preheat oven to 200 oC.  Mix the egg, sugar, lemon essence, milk and oil together with the chopped kumquats.  Stir in the flour.  Spoon into 6 muffin pan, press a cube of blue cheese in each hole.  Top with 2 slices fresh kumquat and sprinkle white sugar on top.  Bake for 20 minutes.

Recipe and photo:  Alma Pretorius

 

Blue cheese and Onion Marmalade muffins

Makes 6 big muffins

 

1 cup self raising flour

80 g blue cheese, crumbled

1/2 cup onion marmalade

1/2 cup milk

1/4 cup vegetable oil

 

Preheat oven to 200 oC.  With a fork, mix the cheese, flour and onion marmalade together – that they don’t clump.  Add the milk and oil, mix and spoon into muffin pan.  Bake for 20 minutes.

Recipe and photo:  Alma Pretorius