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.
100g Self Raising Flour
1 tsp Vinegar (can substitute with lemon juice)
170g Greek Yoghurt
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
Pre-heat oven to 170c - grease 6-hole muffin mould
Into a food processor or small bowl place all scroll base ingredients and slowly pulse or fold together, until a form consistency forms.
Using a floured bench turn dough and lightly kneed into a ball.
Roll dough into a thin rectangle (0.5cm thick)
Spread paste/sauce on the base and sprinkle spinach, cheese and jalapenos.
Using you hands slowly and tightly roll the edges of the dough up to create a log like shape.
Set log in refrigerator for 15 minutes
Using a bread knife slice log into 6 even pieces and place filling side up into the muffin moulds
Bake in oven for 25-30 minutes, dough will slightly rise and cheese will become golden.