|125.00 g||maize meal|
|125.00 g||butter — softened|
|2.00||eggs — large, whisked|
|125.00 g||flour — self-raising|
|5.00 ml||baking powder|
|0.00||salt — pinch|
|1.00||spring onions — chopped|
|50.00 g||sun-dried tomatoes — in vinaigrette - chopped|
Preheat the oven to 180 °C and grease 24 mini muffin tins with non-stick spray.
Blend the mealie meal and butter, add the whisked eggs and sift the flour, baking powder and salt on top.
Add the milk and mix until just blended.
Divide the mixture in half, adding the spring onions to one half and the sun-dried tomatoes to the other.
Spoon heaped teaspoonfuls of the batter into the muffin tins and bake for 15 minutes or until done.
Serve lukewarm or cooled with cream cheese if desired.