Recipe for Cheesy Biltong Muffins – the perfect snack for on-the-go

375 ml (1½ cups) Self-raising flour
2.5 ml (½ tsp.) Salt
1 x 410 g can Rhodes Quality Whole Kernel Corn, drained
250 ml (1 cup) Grated mozzarella cheese
250 ml (1 cup) Grated cheddar cheese
45 ml (3 Tbsp.) Snipped chives
190 ml (¾ cup) Milk
1 Egg
125 ml (½ cup) Biltong slices
To serve: Softened butter, optional

How to
Sift the flour and salt twice into a large bowl. Add the cheese and Rhodes Quality Whole Kernel Corn to the mix. Stir in the chives.

Mix together the milk and the egg. Pour the milk over the flour mixture and stir gently to mix until well combined.

Spoon the mixture into muffin tray which has been lined with paper muffin cups. Top each muffin with a few slices of biltong and press them gently into the muffin mixture.

Bake in oven preheated to 190°C for 15 minutes or until well risen and lightly golden. Cool and serve with softened butter, if using.


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