Luncheon Meat Mufins

Jenny Lim

200 grams of self raising flour

100 grams of cooking oil

100 grams of cheddar cheeses, shredded

150 grams of luncheon meat, cut into small pieces

50 grams of fresh milk

2 tablespoons of chopped herbs (coriander or spring onion or Chinese celery or basil etc.)

1 teaspoon of chicken stock (powder form or liquid form)

1 teaspoon of baking soda

3 eggs

Dashes of white pepper

STEPS OF PREPARATION

Pre-heat the oven to 190 degree Celsius

Dissolve the chicken stock in the

fresh milk by stirring using a

spoon, add this to the egg and cooking oil. Slightly beat it until an emulsion is formed. If chicken stock powder is used, you can sift it together with the self raising flour and by passed this step.

In a big mixing bowl, put the sifted self raising flour, add baking soda, white pepper, luncheon meat, shredded cheeses and chopped herbs. Use a fork to lightly stir it until it is crumbly and the flour coated the other ingredients. Make a well in the centre, add in the liquid ingredients (mixture of milk, egg, chicken stock and oil) above in three times. Use a fork or knife to lightly and swiftly stir it until the flour are wet. Slight lumpy batter is acceptable and avoid over mixing.

Transfer the muffins to the muffins cup (about ¾ full) and baked in the preheat oven of 190 degree Celsius for 10 minutes and reduce the oven temperature to 180 degree Celsius and continue baking for another 15 to 20 minutes or when a skewer inserted comes out clean.

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Note that baking timing will depend on the volume and height of your cups used. Do keep a close eye at the last 10 minutes of baking or when the fragrant of the muffins starts to penetrate in the house. If it browns too fast, turn off the top heat,As this muffins have some cheddar cheeses, it can brown rather fast in parts where the cheeses have exposed.

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