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
YOU WILL NEED
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
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
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.
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.
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