Eggless Mealie Maize Muffins is a modern South African recipe for savoury muffins made without eggs that are intended to be served as an accompaniment. The full recipe is presented here and I hope you enjoy this classic South African version of: Eggless Mealie Maize Muffins.
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We’re still in the midst of the KZN riots and access to food remains limited. Thankfully, we still have most of the basics… except eggs that is. So, I’m looking for and at or dusting off recipes for eggless cakes and muffins, mostly to use up mealie meal and semolina that I have masses of in the store cupboard. This recipe is adapted from cornbread but sweetened considerably… however when I came to make this, I decided on a savoury version instead. I reduced the sugar from 60g down to 45g (4 tbsp). I kept the honey but added 2 tbsp grated pecorino cheese for the savoury component.
This is highly leavened and bound with a blend of butter and yoghurt so it rises light and fluffy and is quite moist. Like all quickbreads this is best eaten warm, but will store for up to three days in an air-tight tin and can be refreshed by warming in the oven.
I prefer to use a metal muffin tin for this recipe and grease well with cooking oil as the edges and base of the muffin gets nicely crispy.
Ingredients:
120g (3/4 cup) mealie meal (white corn meal)
140g (1 cup) plain (all-purpose) flour
1 tsp baking powder
½ tsp baking soda
115g (1/2 cup) butter (add ¼ tsp salt if using unsalted)
45g (1/3 cup, packed) brown sugar
2 tbsp honey
60ml (1/4 cup) plain yoghurt
250ml (1 cup) buttermilk
2 tbsp freshly-grated Pecorino cheese
Method:
Combine the dry ingredients (flour, mealie meal, baking powder, baking soda, salt (if using)) and grated cheese in a bowl. Whisk gently to combine.
Melt the butter in a heat-proof bowl in your microwave then allow to cool before whisking in a bowl with the yoghurt, sugar, honey and buttermilk until well combined.
Mix the dry ingredients into the wet ingredients, stirring until just combined. As with any muffin mixture, do not over-mix.
Spoon into the prepared muffin tins, filling the wells no more than ¾ full. Transfer to an oven pre-heated to 220C (425F) and bake for about 12 minutes, or until the muffins are nicely risen and golden brown and a toothpick inserted into the centre emerges cleanly.
Allow to cool in the muffin tin for 5 minutes then carefully turn out onto a wire rack and cool for a further 10 minutes before serving. These can be served with jam, butter, honey, marmalade or even cheese spread.
These savoury muffins can also be served as an accompaniment to curries, potjiekos and stews.