These are ideal party canapés, served warm or cold. Try playing around with the ingredients to create your very own flavours.
Ingredients: makes 18-20
• 250g plain flour
• 3tsp baking powder
• ½ tsp salt
• 2-3 Tbs white granulated sugar
• 85g Cheddar cheese, grated (plus extra for tops)
• 1 egg
• 240ml milk
• 4 Tbs ART’s Southwold Sandfire Chutney
• 90ml vegetable oil or 85g butter, melted
• Paprika (optional)
Method
– Prepare mini muffin trays: fill with pretty paper liners. Preheat oven to 190–200°C.
– In a large bowl, stir together well with a fork: flour, baking powder and salt. Stir in sugar and grated cheese (remembering to set aside some of the cheese for topping).
– In another bowl, beat egg with a fork. Add the Southwold Sandfire Chutney and mix. Stir in milk, followed by the oil or the melted butter.
– Pour all of the wet ingredients into dry. Stir until just combined. Batter will be lumpy, but make sure no dry flour is visible. Do not over-stir.
– Spoon into lined tins, filling each case about half-way. Sprinkle tops with extra cheese. Bake for 12–15 minutes, or until tops are lightly browned and spring back when pressed gently.
– Optional: Sprinkle lightly with paprika for extra warmth and visual excitement.
– Cool for a few minutes to make removal easier. Can be eaten cold, but best served warm with seasonal party drinks.
