Blue Cheese & Mieliepap Muffins

35 min 12 muffins servings

200 g all-purpose flour
180 g mielie meal
60 g sugar
2½ tsp baking powder
¾ tsp bicarbonate of soda
2 tsp salt
1 tsp freshly ground black pepper
2 cups fresh cooked corn (from about 2-3 cobs)
2 large eggs plus 1 large egg yolk
200 ml sour cream
170 ml milk
115 g melted Lurpak butter, cooled
100 g Castello Blue Cheese, crumbled
Flaky sea salt

Blue Cheese & Mieliepap Muffins


Preheat oven to 200˚C. Generously coat a 12-cup muffin pan with nonstick spray.
Whisk flour, mielie meal, sugar, baking powder, baking soda, salt, and pepper in a large bowl. Stir in 1½ cups of corn and mix well to distribute.

Lightly whisk eggs and egg yolk in a medium bowl, then whisk in sour cream, milk, and butter. Create a well in the centre of dry the ingredients. Pour egg mixture into well and stir with a until batter is just combined.

Add crumbled blue cheese and gently fold into the batter.
Divide batter among prepared muffin cups. Sprinkle the tops with remaining ½ cup corn, then sprinkle with flaky sea salt.

Bake muffins, rotating pan halfway through, until tops are golden brown and a tester comes out clean (18–20 minutes). Let cool slightly in pan. Transfer muffins to a wire rack and eat while warm with a smear of butter.

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