Last weekend my brother-in-law stayed over after flying up to Joburg for the Pixies, Rock on the lawns concert. I wanted to make something nice for breakfast before he flew back home to Cape Town. I based this recipe on an Angela Day one for ‘Cheese muffins with ham and corn’ but made quite a few changes. They were really yummy and I will be making them again. They are best piping hot, fresh out of the oven but can be frozen and re-heated.
500 ml cake flour
500 ml grated cheese
15 ml baking powder
10 ml mustard
2 ml salt
250 ml whole kernel corn (sliced from the cob of one fresh corn, or frozen corn)
125 grams chopped sliced smoked chicken (or cooked chicken bacon)
80 ml fresh herbs (such as coriander, parsley, basil, oreganum)
250 ml buttermilk or milk curdled with a bit of vinegar
100 ml oil
1. Combine flour, cheese, baking powder, mustard, salt, corn, ham and herbs in a large mixing bowl and mix well.
2. In a jub, combine buttermilk, oil and egg, mix to combine
3. Add liquid to dry ingredients, mix to form a stiff dough. Do not overmix
4. Spoon into Muffin tins and bake at 200°C for 20 – 30 min until golden brown