Reuben Muffins (Corned beef and Sauerkraut muffins)
Ingredients
- 1 cup self rising flour
- 1 cup corned beef / bully beef, small cubes
- 1 cup sauerkraut (drained if it's very wet)
- 1/2 cup milk
- 1/4 cup sunflower oil
- salt and pepper to taste
- 1 cup grated cheddar cheese (for topping)
- 1/4 cup onions, finely chopped
- 1/4 cup gherkins, finely chopped
- 1/4 cup All Gold Tomato sauce
- 1/2 cup mayonnaise
- 3 teaspoons Habanero (or other hot sauce)
- 1 teaspoon paprika powder
- 1 teaspoon Worcestershire sauce
Cooking Instructions
Preheat oven to 190 oC. Grease 12 muffin pan. (I put squares of foil in each hole and spray it – keep muffin pan ‘clean’.) Mix the flour with ham, sauerkraut, salt and pepper. (You mix the corned beef and sauerkraut with the flour to prevent them clumping together … but it is a bit tricky with the sauerkraut – they stick together – just use a fork to separate them.) Add the milk and oil into the flour mixture and stir with fork.
Put 1 flat tablespoon mixture into each muffin hole – spoon some dressing (recipe below) on top, cover with rest of ham mixture. Sprinkle cheese on top. Bake for 25 minutes. Let cool in pan for about 5 minutes, carefully remove the foil and let it cool down for 5 more minutes on wire rack. Enjoy.
Dressing for Reuben sandwich
¼ cup onions, finely chopped
¼ cup gherkins, finely chopped
¼ cup All Gold Tomato sauce
½ cup mayonnaise
3 tsp Habanero sauce
1 tsp paprika powder
1 tsp Worcestershire sauce
Mix all together.
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