Mealie bread muffins

Recipe

Mealie bread muffins

Mealie bread is one of those popular South African traditional recipes that remain a firm favourite. I put my spin on my original recipe and turned it into muffins, which is great as a side dish at a braai or as part of a lunchbox filler. They are even great to freeze and have on hand when needed. 

Makes 12-18 muffins
Recipe developed for Cooking from the heart SA, by Pharma Dynamics.

Ingredients

1 cup (250 ml) coarse mealie meal

2 tsp (10 ml) baking powder

1 cup (250 ml) cake flour

½ tsp (2,5 ml) cayenne pepper or paprika or to taste

½ tsp (2,5 ml) salt

1 cup (250 ml) low-fat maas or buttermilk

3 eggs, beaten

¼ cup (60 ml) sunflower oil

1 x 410 g tin cream-style sweetcorn

Method

1. Preheat oven to 180 °C and lightly grease a 12-hole muffin pan with silicone or paper cups. Alternatively, line and grease a 1,5 litre bread tin.
2. Place dry ingredients in a mixing bowl.
3. Combine the maas or buttermilk, eggs, oil and sweetcorn in another bowl. Gently fold the wet ingredients into the dry ingredients until just well incorporated. 
4. Spoon mixture into the muffin pan or bread tin. Bake muffins for 20-25 minutes or loaf for 45-60 minutes, or until a skewer or cake tester comes out clean.
5. Allow to cool in the pan or tin for a few minutes. Turn out onto a cooling rack and allow to cool completely if you want to store them for later. Alternatively, serve warm with some butter.

Tip

1. Grate 2-3 baby marrows and add to the mixture. Stir ¼ cup (60 ml) grated cheese, into the batter or sprinkle half on top.