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SAVOURY PUFFS

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Serves: 4-6

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The original recipe called for a pinch of cayenne pepper but I add half a teaspoon because I like a more spicy flavour. Adding dried parsley and half a teaspoon of black pepper are my additions so you could leave them out if you don't fancy it. Or you can experiment with other herbs like dried sweet basil. I've also added sun-dried tomatoes, either instead of the raw tomato or as well as. You can replace the bacon with either ham or chicken. Bake in mini muffin pans and serve as a pre-dinner snack.

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Ingredients

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  • 500 ml plain flour
  • ½ teaspoon cayenne pepper
  • ½ teaspoon black pepper (or to taste)
  • 2 tablespoons fresh parsley (or dried)
  • 1 pinch of salt
  • 2 teaspoons baking powder
  • 2 eggs
  • 125 grams margarine (melted)
  • 125 ml milk (warm)
  • 125 grams bacon (diced)
  • 1 medium onion (chopped)
  • 1 medium tomato (chopped)
  • 500 ml Cheddar cheese (grated - I actually use just a bit less else the muffins are too oily)

Method

  1. Fry the bacon, onion and tomato gently until cooked. 
  2. Mix together all the dry ingredients. Add the cooked bacon mixture to the dry ingredients, along with the cheese. Mix gently. 
  3. Beat the eggs with the melted margarine and warm milk, then add to the dry ingredients and mix gently. 
  4. Spoon the mixture into greased muffin pans and bake at 200oC for 12 - 15 minutes, till golden. Note: The mixture will be very runny.

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