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Recipe Name: Corn And Salami Muffins Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Appetizer  
Preparation Time:
Number of Servings: 40

4 Ounce(s) Self raising flour
3 Ounce(s) Corn or maize meal
1 Teaspoon(s) Baking Powder
1 Teaspoon(s) Dried mustard
1/2 Teaspoon(s) Salt
2 Ounce(s) Butter melted anc cooled
1/4 Pint(s) Milk
1 Egg beaten

BBC Good Food Jan 97 Preheat the oven to 200C/400F?gas 6. Grease two
large baking sheets. Miz together the flour, corn or maize meal,
baking powder, dried mustard and salt. Stir in the salami, the cheddar
and 25g/1oz of the parmesan. Stir in the butter, milk and egg and mix
to a soft consistency. Leave to stand for 5 mins, then drop teaspoons
of the mixture, a little apart, on to the baking sheets. Sprinkle the
reserved parmesan over the top, and bake for 15-20 mins until risen
and golden brown. Serve warm. For Fan ovens: cook in a 180C preheated
oven for 15 mins. To Freeze: allow the muffins to go cold, then pack
them into freezer bags. Before serving, defrost and then reheat in a
hot oven for 5 mins. Posted to FOODWINE Digest by Jane O'Brien
<jayohbee@IOL.IE> on Dec 3,

Nutrition (calculated from recipe ingredients)
Calories: 8
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 4.9mg
Sodium: 67.2mg
Potassium: 8.9mg
Carbohydrates: 1.2g
Fiber: <1g
Sugar: <1g
Protein: <1g

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