ingredients
makes about 50
2 cups all purpose flour, sifted
3/4 cup cornmeal
1 tablespoon baking powder
1/4 cup sugar
2 eggs, lightly beaten
1/2 cup butter, melted
1 cup milk
3 tablespoons finely chopped fresh dill
1 tablespoon lemon juice
1 teaspoon horseradish cream
1 1/2 cups whole egg mayonnaise
1/2 pound small cooked prawns
method
1. Preheat the oven to moderately hot 200°C (400°F) and oil or spray two 12-hole mini muffin pans. Sift the flour into a large bowl and mix with the cornmeal, baking powder, sugar and 1/2 teaspoon salt. Add the eggs, butter and milk. Stir until just combined. Spoon small amounts into the muffin tins, filling the holes three-quarters full. Cook for 15 - 20 minutes, or until lightly browned. Turn onto a cake rack to cool. Repeat until you have used all the mixture.
2. Mix the dill, lemon juice and horseradish cream into the mayonnaise and add plenty of salt and black pepper.
3. When the muffins are cool, cut a circle from the top, as you would with a butterfly cake, and spoon a little dill mayonnaise into the cavity. Top with a prawn and some freshly ground black pepper.
