Makes 6
Hands-on time: 20 minutes
Hands-off time: 50 minutes
INGREDIENTS
1¼ cups White Star Super Maize Meal
¾ cup self-raising flour
½ tsp salt (optional)
1¼ cups plain yoghurt
⅓ cup oil
For the cheesy sweetcorn & onion:
1½ cups grated cheddar cheese
1 cup tinned creamed sweetcorn
½ small red onion, finely chopped
For the bacon, spinach & feta:
½ cup diced bacon, pre-cooked
1 cup baby spinach leaves, chopped
⅓ cup crumbled feta cheese
For the chakalaka & wors:
½ cup tinned chakalaka
150g pre-cooked boerewors, chopped
2 tsp chopped parsley
Serving suggestions:
Butter
METHOD
1. Preheat the oven to 180°C and line a large 6-holed muffin tray with large muffin liners.*Chef’s Tip: A 12-holed muffin tin can be used instead to make 12 medium-sized muffins.
2. In a mixing bowl, sieve the White Star Super Maize Meal, self-raising flour and salt, if using. Stir in the yoghurt and oil.*Chef’s Tip: Alternatively substitute the yoghurt for amasi.
3. Add your chosen flavour’s ingredients to the muffin batter and stir until well combined.
4. Using an ice cream scoop, scoop 3-4 scoops of batter into each muffin liner. *Chef’s Tip: Dip your scoop into warm water to make filling the muffin liners easier.
5. Bake for 35-40 minutes or until risen and golden brown. They are cooked through if a skewer inserted into the centre comes out clean.
6. Serve warm with a generous spread of butter and ENJOY!
Planning to try this?
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