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Muffins with Parmesan and Amasi – A happy place where Italy and Africa meet!

Posted on February 3, 2013 by in baked goods, dairy

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muffins


These muffins made with Parmesan and Amasi was a recipe that was born out of desperation. My husband brought home 12 x 2 liter bottles of Amasi, because he had to design packaging for the company who makes the Amasi. He LOVES drinking the amasi with a few teaspoons of sugar, but he can only drink so much and I can only give away so many bottles.

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Before we get to the muffins! For those of you do do not know, Amasi is Zulu and Xhosa for fermented milk and it tastes very much like cottage cheese or plain yogurt, although I think it has a slightly more acidic taste than yogurt. It is a very popular drink here in South Africa and is made by pouring un-pasturized milk in a container (calabash) and placed under a cloth to ferment. This fermented milk is poured over porridge or “pap” or drunk straight.Traditionally Zulu men believe that Amasi makes them strong, healthy and desired……… mmmmm, enough said!

I had to make something with the amasi, but what? My first thought was buttermilk pudding and just replace the buttermilk with amasi, but in this heat, I will die a sudden death if I had to bake a warm pudding. So out the window with that idea. Rusks? To much effort and I cannot be bothered. Then I remembered tonight we have guests and tomorrow is sports day at school so I can sort both problems by baking muffins.  I know, also baking, but at least I don’t have to eat it warm!

I often bake muffins, wrap them in plastic and they can be popped into a lunchbox with not much effort.  You can tell I have a sweet tooth living in my house, because most of my muffin recipes are sweet,  here are a few sweet muffin recipes:

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Blueberry, Strawberry and Polenta Muffins

Sugar-free Raspberry and lemon Muffins

Banana and Chocolate muffins

I had all the more reason to come up with something savory for a change. Off to the fridge I went and found some parmesan and a few fresh herbs. Inspiration struck and here it is………… Muffins with Parmesan and Amasi or shall we say fusion muffins. All I know is that every bite is a happy place where Italy and Africa meet!

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Muffins with Parmesan and Amasi

Makes 16 muffins or 2 big round breads

Ingredients

750 ml cake flour

30 ml baking powder

5 ml salt

10 ml dried herbs

2.5 ml cayenne pepper

125 ml grated Parmesan or Pecorino cheese

250 ml grated cheddar cheese

3 eggs

500 ml amasi

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Method

Mix all the dry ingredients and the cheese in a mixing bowl. Whisk together the eggs and amasi and  add to the dry ingredients. Mix well and spoon into prepared muffin pans or make two dumper-style rounds on a baking sheet, Bake for 20-25 minutes and serve warm with butter and cheese or pack in freezer to use for lunchboxes if and when needed.

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4 Responses to “Muffins with Parmesan and Amasi – A happy place where Italy and Africa meet!”

  1. Marlene Fivaz 3 February 2013 at 7:07 pm #

    Amazi is dikmelk and I love it! Butter fresh homemade bread and spread some Marmite on it and enjoy with a glass of Amazi. I must say, I am the only one in this house that likes it. You eather do or you don’t. Amazi can be used to replace Buttermilk in any recipe. Try my granny’s Dikmelkpoeding. Delicious!

  2. usha singh 3 February 2013 at 8:59 pm #

    These look wonderful. I use the Amasi to make an Indian Dessert called Srikand–i can assure you your kids will love it and you could use up at least 3 x 2l


Trackbacks/Pingbacks

  1. Parmigiano Reggiano Chef - May 19, 2014

    […] family recipes or your favourite  ingredients of our versatile country!  What stops you to pair this divine cheese with Amazi in these delicious muffins….or finish off these stuffed figs with some Parmigiano Reggiano? A mushroom tart with […]

  2. Parmigiano Reggiano Chef – this is your chance! - May 20, 2014

    […] family recipes or your favourite  ingredients of our versatile country!  What stops you to pair this divine cheese with Amazi in these delicious muffins….or finish off these stuffed figs with some Parmigiano Reggiano? A mushroom tart with parmesan […]

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