Makes 16
Hands-on time: 15 minutes
Hands-off time: 25 minutes
INGREDIENTS
6 tbsp (84g) Flora Plant BUTTER™️, cubed
¾ cup canned cream style sweetcorn
14 medium eggs
1¼ cup self-raising flour
¼ tsp each salt and pepper
½ cup chakalaka
Serving suggestion: Chopped parsley
Orange juice
*Microwave cooking times may vary due to wattage; use the timings below as a guide.
METHOD
1. Preheat the oven to 160°C. Spread 2 tablespoons of Flora Plant BUTTER™️ onto a small square of baking paper. Use this to grease the insides of a 12 hole muffin tray. *Chef’s Tip: Instead of baking paper, tear off a piece of the Flora Plant BUTTER™️ packaging and use it to grease the trays.
2. Place the remaining 4 tablespoons of Flora Plant BUTTER™️ in a microwave-safe mixing bowl and melt in 30-second intervals until melted.
3. Whisk in the sweetcorn and 2 of the eggs.
4. Sieve in the flour, salt and pepper and fold through until combined.
5. Stir in the chakalaka. *Chef’s Tip: Meat-lovers can stir in ½ cup of cooked bacon bits as well.
6. Spoon a heaped tablespoon of the batter into the prepared muffin holes, filling each ½ full.
7. Bake for 15 minutes.
8. Remove the tray from the oven and make a small shallow indent in the centre of each muffin by spooning out about ½ tsp of the par-baked mixture.
9. Gently break an egg over each muffin and bake for 10-12 minutes or until the muffins are set and the eggs are cooked. *Chef’s Tip: Break the eggs one-by-one into a small bowl and use this to transfer the egg to each muffin hole.
10. Remove the mielietert muffins from the oven and allow to cool for 15 minutes in the tray.
11. Transfer to a serving platter and scatter the parsley on top.
12. Serve 2 muffins per person with a glass of orange juice and ENJOY!
Planning to try this?
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