ESME’S CORNED BEEF, SPRING ONION AND CHEDDAR MINI LOAFS

2 cups all purpose flour
1 tablespoon baking powder
½ teaspoon salt
fresh ground black pepper to taste
1 cup buttermilk
2 eggs
¼ cups vegetable oil
1 cup corned beef, diced
1 cup Cheddar cheese, shredded
¾ cups spring onions, sliced
½ red pepper, diced

Preheat oven to 350ºF. (180 ºC)
Grease a 6 mini loaf pans with nonstick cooking spray.
In a large mixing bowl, combine flour, baking powder, salt and black pepper. Stir to combine.
Add buttermilk milk, eggs and vegetable oil. Mix just until combined.
Add meat, cheese, red pepper and spring onions. Mix just until combined.
Divide evenly and scoop into loaf pans.
Sprinkle some extra cheese over and bake at 350ºF for 20 – 30 minutes or until a toothpick inserted in the center of a loaf comes out clean.

Prepared, tried and tested by Esme Slabbert