Snoek muffins

Snoek muffins PHOTO: Micky Hoyle

SARIE FOOD

Snoek muffins, Enjoy them anytime of the day

Amazingly versatile, snoek muffins are ideal for breakfast, as a snack with 11 o’clock tea or as a light lunch or supper.

Makes 8 snoek muffins. Heat oven to 180 °C. Line 8 standard muffin-tin hollows with baking paper. In a mixing bowl sift together 240 g (430 ml) self-raising flour, 3 ml salt and 10 ml baking powder. Add 200 g flaked snoek and mix well. Whisk together 1 egg, 350 ml milk and 50 ml melted butter. Add to flour mixture, mixing well. Divide batter among muffin hollows and bake for 25 – 30 minutes. Use a thin skewer to test if done.

Snoek muffins

Snoek muffins
PHOTO: Micky Hoyle

30 Muffins sweet and savoury 

Cheese muffins
Chocolate-chip muffins
Apple and cinnamon muffins
Bacon, cheese and chive muffins
Gruyère and baby marrow muffins
Blueberry muffins
Nutella muffins
Marinated bell pepper and feta muffins
Sun-dried tomato, basil and feta muffins
Banana muffins
Spinach, bacon and ricotta cheese wholewheat muffins
Vanilla chocolate chip muffins
Corn and cheese muffins
Muesli muffins
Coconut muffins
Blue cheese and caramelised onion muffins
Ham, cheese and mushroom muffins
Caramel muffins
Raspberry and white chocolate muffins
Cheese, tomato and onion wholewheat muffins
Bran muffins
Poppy seed and lemon muffins
Peanut butter and fudge muffins
Carrot and pecan nut muffins
Black olive, spinach and parmesan muffins
Leek and cheese wholewheat muffins
Biltong muffins
Tomato, basil and mozzarella muffins
Coffee and white chocolate muffins

Edition SARIE FOOD April / May 2014 | Story 30 Muffins| Recipe Snoek muffins