During this time of the lockdown we are all in need of some inspiration to keep ourselves busy. What better way to keep ourselves occupied than to Cook and Bake with ingredients we have in our pantry. Maize meal being the staple in many of our homes its time we experiment and make use of it in different ways. Our A-MAIZE-ing Corn and Spring Onion muffin recipe is a delicious savory option to bake for your family for brunch, lunch or even as a side for braai’s … Something different, yet delicious.
1 3/4 cups MAIZE meal
1 1/4 cups cake flour
3/4 cup sugar
1 1/2 tablespoons baking powder
2 teaspoons kosher salt
2 large eggs
1 1/2 cups full cream milk
1 stick unsalted butter/margarine, melted
1 cup fresh or drained tinned corn kernels
¼ cup grated parmesan/cheddar cheese (use any cheese you have)
1/4 cup finely chopped spring onions
(makes 24 muffins)
1) Preheat the oven to 180 °C. Grease the cups of two 12-cup muffin pans with butter/margarine
2) In a large bowl, whisk the MAIZE meal with the flour, sugar, baking powder and salt. In a medium bowl, beat the eggs with the milk and butter until smooth. Stir the wet ingredients into the dry until combined, then fold in the corn kernels and spring onions.
3) Spoon the batter into the prepared muffin cups. Bake for about 15- 20 minutes, until a toothpick inserted in the center of a muffin comes out clean. Let the muffins cool in the pan for 10 minutes before serving.