Mielie Bread Muffins (Dairy & Egg-Free)
Individual servings of South African Mielie Bread. These corn bread muffins are made without dairy and eggs, using plant-based milk and applesauce for binding and moisture. Great for a grab-and-go breakfast.
Ingredients
- 1 cup Cornmeal
- 1 cup All-Purpose Flour
- 1/2 cup Sugar
- 1 tablespoon Baking Powder
- 1/2 teaspoon Salt
- 1 cup Plant-Based Milk (e.g., Soy, Almond)
- 1/2 cup Applesauce
- 1/4 cup Vegetable Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 190°C. Grease or line a 12-cup muffin tin.
- 2In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- 3In a separate bowl, combine plant-based milk, applesauce, and vegetable oil.
- 4Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- 5Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- 6Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- 7Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Substitutions
Milk → Plant-Based Milk
Adds moisture and richness.
Eggs → Applesauce
Acts as a binder and adds moisture.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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