BILTONG AND CHEESE PUFFS

BILTONG AND CHEESE PUFFS
500 ml cake flour
25 ml baking powder
2 ml salt
Pinch of Cayenne pepper
500 ml mature Cheddar cheese
100 gr wet Biltong cut into small pieces (can use biltong powder)
500 ml milk
2 eggs

Preheat oven to 200 ºC.
Smear the hollows of the muffin pans with butter or spray with spray and cook.  I use the mini muffin pans (bite size).
Sift the flour, baking powder, salt and cayenne pepper together.
Add the biltong and grated cheddar cheese and mix well.
Beat the eggs and milk together and add to flour mixture.  Mix until the dough is runny.
Fill the hollows of the muffin pans till 2/3 full.
Bake for 15 to 20 minutes in the middle rack of the oven until golden brown.
Serve with butter and extra cheese.

PLEASE NOTE:
The biltong may be replaced with bacon, ham or other item of your choice.

I have also made the mixture without biltong, and after placing mixture in the muffin pans, drop a small amount of pre-cooked minced meat in the centre of the dough. Use minced meat made for spaghetti bolognaise or something similar that was left over.

This is a very forgiving recipe and can be played with to your hearts content.
Enjoy every time you make this!
Recipe: Anita Greyling