May 24, 2013 by Joanne T Ferguson
I think by now, you have been “well introduced” to Alex’s Little Box of Yum May Australian Theme box which was “graciously” sent to me.
I love family stories behind foods….YOU?
Today, I have the pleasure of introducing you to Louis Marangon Managing Director of Riverina Grove whose entire life has been “immersed in the manufacturing of quality Italian foods.”
Louis’ parents (Aurelio and Bianca Marangon) settled in Griffith, New South Wales, Australa in the early 1960’s.
“Griffith was appealing to Italians because of it similar weather conditions to Italy and having a large group of people that spoke our language.”
All of the company’s products are preservative free, GM free, gluten free, no artificial colors and flavors.
The company’s products are not only made in the Riverina; “85% of our ingredients are also sourced from the Riverina” too!
Bum Hummers’ “novelty range” includes Bum Hummers Onions, Bum Hummers Tomato Relish, Goat Chasers and Bum Hummer Chilli Salsa (also called a “Fart Starter” ; for mentioning that, I hope I did not offend you! )
Ingredients for Joanna’s Chilli Salsa Mini Savory Muffins
1 cup self-rising flour, sifted
1/2 cup grated cheese (feel free to use whatever cheese you have on hand, but I found a blend of cheese really “enhances” the flavor too!)
1/4 cup capsicum (sweet pepper), finely diced (I used tri coloured)
1/4 cup Bum Hummer’s Chilli Salsa
1/4 cup bacon, finely diced
1/2 cup milk
50 grams (~1.8 ounces) butter, melted
1/3 cup fresh grated parmesan cheese
1 teaspoon oil
Pre heat oven to 180C. (350F)
Oil spray mini muffin pan.
Baking times may vary depending on what muffin pan you use.
Heat a fry pan over medium heat then add oil. Saute capsicum for about 4 – 5 minutes until looks just charred; remove from pan; set aside.
In same pan, add bacon and cook until desired doneness; set aside.
Hint and Tip
Do not overcook. I cooked until the bacon started “popping like popcorn“; about 4 minutes!
Does ANYONE else think my plates look like the game Twister, or is it only me too! lol
In large bowl, combine flour, initial grated cheese, capsicum, bacon.
In another bowl, whisk egg, butter and chilli salsa.
Hint and Tip
Make sure the butter is cooled before adding with egg.
With a wooden spoon, add the egg ingredients to the flour ingredients and combine well.
Spoon batter into mini muffin pans.
Top with freshly grated parmesan.
Cook for 10 minutes until lightly golden brown and toothpick comes out clean.
Remove from oven. Cool for 5 minutes. Remove to wire rack until cool.
These Little Box Of Yum Bum Hummer’s Chilli Salsa Mini Muffins are GREAT warm with butter.
I BET you can almost taste them NOW! lol
And to answer your question (I can STILL “hear” you! lol)….they freeze well too!
A warning in advance…these ARE addicting and they DO “magically” disappear!
I love that Bum Hummer’s Chilli Salsa is not JUST for dipping, TRUE!
Love the versatility and you are only limited by your imagination with uses for this product too!
I think this would also be GREAT in bread and used as a marinate!
I hope I can “inspire” you to make these Little Box Of Yum Bum Hummer’s Chilli Salsa Mini Muffins! “WHOO HOO!”
Would LOVE hearing YOUR comments how you would use Bum Hummer’s Chilli Salsa?
Alex from Little Box of Yum has generously decided to give my “subscribed” viewers a link to get $10.00 off their first box too! Thank you!