Last updated on Feb 3rd, 2021 at 02:01 pm

Beefy Breakfast Muffins

*Serves 12

These muffins are delicious served with Bovril Butter (see recipe below), preserved figs and/or orange segments.


  • 15ml olive oil
  • 1 onion, finely chopped
  • 125g bacon
  • 500ml Sasko Cake Flour
  • 15ml Moir’s Baking Powder
  • 125ml oil
  • 160ml buttermilk
  • 2 extra-large eggs
  • 10ml Bovril


  1. Preheat the oven to 180ºC.
  2. Heat the oil and fry the onion lightly. Add the bacon and fry together until the bacon is crispy.
  3. Sift flour and baking powder together and stir in the onion and bacon mixture. Mix well.
  4. Beat the oil, buttermilk, eggs and Bovril together. Mix in with the dry ingredients. (Mix well but lightly – muffins should never be over mixed).
  5. Spoon the mixture into a greased muffin pan.
  6. Bake for 15-20 minutes or until a skewer comes out clean.

Bovril Butter:

  • 10ml Bovril
  • 125g butter

Mix the two ingredients together and use as a spread on muffins, scones or toast.

Biltong & Blue Cheese Balls

*Makes about 8 portions


  • 4 medium-sized sweet potatoes
  • 50g blue cheese (or more if desired)
  • 50g cream cheese or cottage cheese
  • 50g Moir’s Yum Salted Biscuits, coarsely crushed
  • 50g grated biltong


  1. Preheat the oven to 180ºC.
  2. Place the unpeeled sweet potatoes on a baking tray and bake for 1 hour. Remove from oven and leave to cool.
  3. Cut the sweet potatoes open and remove the flesh. Place in a bowl. Add the blue cheese and the cream or cottage cheese and mash together until well mixed.
  4. Place the mixture in the fridge for 30 minutes.
  5. Remove from fridge and roll into bite-sized balls.
  6. Mix the crushed biscuits and biltong together. Roll the balls in the mixture (make sure they’re well coated).
  7. Serve as a cocktail snack or side dish.

Chakalaka Pizza Squares

*Makes ± 9 squares, depending on size


Pizza dough

  • 750ml Sasko cake flour
  • 20ml Moir’s Baking Powder
  • 60g butter
  • 150ml milk
  • 5ml Bovril or Marmite


  • 1 x 400g can chakalaka
  • 500ml grated Gouda or Mozarella cheese
  • 100ml finely chopped parsley for sprinkling (optional)


  1. Preheat the oven to 220ºC.
  2. Coat a 24x20cm baking sheet with cooking spray and set aside.
  3. Sift the flour and baking powder together in a large mixing bowl.
  4. Cut the butter into the flour and rub it in until the mixture resembles fine breadcrumbs.
  5. Slightly heat the milk and Bovril together until well mixed. Make a well in the centre of the flour mixture and pour in the milk mixture. Mix to form a dough.
  6. Turn the dough out onto a lightly floured surface and knead until smooth.
  7. Roll out to a ±12mm thickness and place onto the greased baking sheet.
  8. Press out evenly to cover the entire sheet. Evenly spread the chakalaka over the dough.
  9. Sprinkle with cheese.
  10. Bake for 12-15 minutes.
  11. Remove from oven and leave to cool slightly, cut into squares and garnish with chopped parsley.

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