Corn Bread Scroll Muffins w Mozzarella and Jalapeno's


Do you find yourself scrolling, searching for that perfect snack recipe to recreate? Well scroll on over and give Steph McDonald's scroll base recipe a go. This recipe is versatile between our savoury blends all you need to do is switch the flavour you choose. But today we're made cheesy corn bread scroll muffins. So go turn your oven on and scroll down for the recipe.

INGREDIENTS

Scroll Base:

100g Self Raising Flour

100g Smoked Corn & Hemp Better Being Blend

1 tsp Vinegar (can substitute with lemon juice)

170g Greek Yoghurt

Scroll Filling:

100g Shredded Mozzarella Cheese, Bio Cheese (Pizza Shred)

1/4 cup Tomato Paste / Pizza Sauce

1/2 cup Spinach, roughly chopped

2 tbsp Pickled Jalapenos, drained and excess juice removed

METHOD

  1. Pre-heat oven to 170c - grease 6-hole muffin mould

  2. Into a food processor or small bowl place all scroll base ingredients and slowly pulse or fold together, until a form consistency forms.

  3. Using a floured bench turn dough and lightly kneed into a ball.

  4. Roll dough into a thin rectangle (0.5cm thick)

  5. Spread paste/sauce on the base and sprinkle spinach, cheese and jalapenos.

  6. Using you hands slowly and tightly roll the edges of the dough up to create a log like shape.

  7. Set log in refrigerator for 15 minutes

  8. Using a bread knife slice log into 6 even pieces and place filling side up into the muffin moulds

  9. Bake in oven for 25-30 minutes, dough will slightly rise and cheese will become golden.

  10. Serve warm