We received this recipe from Caroline Mokoena from Rustenburg. She enjoys making this when her grandsons come to visit.
Preparation time: 15 min
Baking time: 25 min
Cooking time: 20 min
Serves 6
YOU WILL NEED
Savoury muffins
500 ml (2 cups) cake flour
pinch of salt
10 g (1 sachet) instant yeast
15 ml (1 tbsp) caster sugar
250 ml (1 cup) milk
2 large eggs
125 ml (½ cup) melted butter or margarine
Mince
10 ml (2 tsp) oil
600 g lean beef mince
1 each red, green and yellow pepper
10 ml (2 tsp) tomato paste
2 chillies, finely chopped
2 carrots, cut into strips
250 ml (1 cup) chicken or beef stock
Method
1. Muffins
Preheat oven to 220 °C and lightly grease two muffin pans with butter or margarine.
In a big bowl sift the dry ingredients together and mix well.
In a jug, whisk the milk, eggs and melted butter together and add to the dry ingredients.
Mix lightly with a spoon until just combined.
Turn onto a floured surface and knead for about 10 to 15 minutes into a soft and elastic dough.
Cover and put in a warm place for an hour or more until the dough has doubled in size.
Half-fill each muffin casing with the dough.
Cover and leave in a warm place until double in size again.
Bake for 20-25 minutes until browned.
Turn out and allow to cool.
2. Mince
In a pan add a splash of oil with the mince and stir till browned.
Add the peppers, tomato paste, chillies and carrots.
Stir for 5 minutes, reduce the heat, add the stock and simmer for 10 minutes.
Serve with the savoury muffins.
Get the DRUM issue of 11 August 2011 for more fabulous recipes from our readers.Send us your original favourite recipes to DRUM Readers' Recipes, Box 653284, Benmore 2010or e-mail to pmdluli@media24.com andd you’ll get R200 for each one that’s published!
