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Jumbo Maize Muffins Served 3 Ways

Makes 6

Hands-on time: 20 minutes

Hands-off time: 50 minutes


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:



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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