(Makes 10 large muffins)


500 ml (260 g) cake flour

15 ml               baking powder

15 ml               sugar

10 ml               barbeque spice

                        pinch of salt

125 ml             caramelised onion (use 1 large onion, sliced thinly and sauted in olive oil till golden brown and caramelised)

125 g               Brie cheese, sliced

125 g               moist biltong, thinly sliced

60 ml               chopped chives

2                      eggs

125 ml             sunflower oil

250 ml             yoghurt or amasi



  • Preheat the oven to 180 °C. Grease a muffin pan (you can line it with paper cups if you prefer).
  • Mix the flour, baking powder, sugar and seasoning together in a mixing bowl.
  • Add half of the: caramelised onion, brie cheese, biltong and chives to the dry ingredients and mix well.
  • In a separate bowl, mix the eggs, oil and yoghurt together.
  • Add the liquid ingredients to the dry ingredients and mix very lightly using a metal spoon.
  • Spoon the batter into the prepared muffin pan. Top with the rest of the Brie cheese and some of the biltong and caramelised onion
  • Bake for about 20 minutes until golden brown and cooked
  • Sprinkle over the rest of the chives, thinly sliced biltong and caramelised onion
  • Serve immediately with butter and cheese



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