Sundried Tomato Mustard and ham muffins

Makes 6 big muffins
 

1 cup self-rising flour

1 large egg

1/2 cup milk

1/4 cup vegetable oil

1/2 cup Wildebraam Mustard with Sun-dried tomato

1/2 cup chopped ham

Salt and pepper to taste

Grated cheddar cheese

Preheat oven to 200 oC.  Prepare 6 muffin pan.  In mixing bowl, mix together the mustard, egg, milk, oil, salt and pepper. Stir in the ham.  Stir in the flour.  Spoon into muffin pan.  Top with grated cheese.  Bake for 20 minutes (or till test skewer comes out clean.)  Let cool in pan for 5 minutes.

Recipe and photo:  Alma Pretorius

 

MUSTARD AND CARAMEL CRUNCH PEANUT BUTTER COOKIES

 Makes 10, depending on size

 

1/2 cup YumYum Caramel Crunch peanut butter

1 large egg

3 teaspoons German mustard

 

Preheat oven to 180 oC.  Mix all together, mixture is soft.  Drop teaspoon-full size onto greased baking sheet – bake for 9 minutes.  Let cool.

Recipe and photo:  Alma Pretorius