Jumbo Maize Muffins Served 3 Ways

These easy savoury muffins blend the best local flavours with a simple method! What's not to love? Using maize meal as a base, you can make crowd-pleasing muffins in minutes! Select your favourite flavour:
Cheesy sweetcorn & onion
Bacon, spinach & feta
Chakalaka & wors

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FULL RECIPE

Makes 6
Hands-on time: 20 minutes
Hands-off time: 50 minutes

INGREDIENTS

1 cups White Star Super Maize Meal
cup self-raising flour
tsp salt (optional)
1 cups plain yoghurt
cup oil

For the cheesy sweetcorn & onion:
1 cups grated cheddar cheese
1 cup tinned creamed sweetcorn
small red onion, finely chopped

For the bacon, spinach & feta:
cup diced bacon, pre-cooked
1 cup baby spinach leaves, chopped
cup crumbled feta cheese

For the chakalaka & wors:
cup tinned chakalaka
150g pre-cooked boerewors, chopped
2 tsp chopped parsley

Serving suggestions:
Butter

METHOD

1. Preheat the oven to 180C and line a large 6-holed muffin tray with large muffin liners.*Chefs 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.*Chefs Tip: Alternatively substitute the yoghurt for amasi.

3. Add your chosen flavours 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. *Chefs 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!

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