Cheese puffs are part of the New Zealand tradition of baking.
These muffins are a variation on the same theme and make a great,
economical addition to your next drinks party.
Taking pantry ingredients, plus some milk and cheese and an egg from the fridge you have these taste sensations! |
Add chopped mushrooms, any left-over smoked chicken - litle bits and pieces - just take care with diced fresh tomatoes as they will make the mix more liquid.
Makes 36 small muffins
1/4 teaspoon salt
1/4 cup olive oil
2 cups flour
4 teaspoons baking powder
1/2 cup cooked bacon, finely chopped
2 tablespoons chopped parsley
2 cups grated tasty cheddar cheese
11/2 cups buttermilk
Extra cheese for garnish, we used 100g blue cheese, crumbled
Lightly beat the egg, salt and olive oil and place to one side. Sift flour and baking powder into a large bowl. Mix in cheese, parsley and bacon bits into the flour mixture. Make a well in the centre and add the egg mixture and the buttermilk. Mix together gently, do not over-mix. Spoon into small muffin tins - sprinkle with extra cheese.
Bake 190degC until golden brown - allow 15-18 minutes.
Once cooked, turn out of tins and cover with a cloth.
When these muffins have cooled, slit them 3/4 open and place a small slice of brie inside the muffin.
Reheat in a hot oven till the cheese melts - this will only take
a few minutes and you have an irresistible nibble for your friends