Beer & Biltong Muffins
50g (55ml) cold butter
• 410ml (750ml) self-raising flour
• 250ml grated mature Cheddar cheese
• 25ml sugar
• 100ml ground biltong
• 550ml beer
• 60ml melted butter
1 Rub the cold butter into the flour. Reserve 50ml of cheese then add the remaining cheese, the sugar and biltong to the flour mixture. Stir in the beer until just mixed.
2 Line cupcake or muffin trays with lining papers and grease them. Spoon muffin mixture into each one. Spoon melted butter on top of each one and top with the reserved cheese. Bake in a preheated oven for 20 minutes or until golden and well risen.
3 Enjoy while still warm, spread with butter or on their own.