PEANUT CHOC BAKED OAT CUP


PEANUT CHOC BAKED OAT CUPS
3 cups Jungle Oats
¼ cup cocoa powder, sifted
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ cup mashed banana
¼ cup honey
1 ½ cups milk
2 large eggs
2 tablespoons smooth peanut butter (sugar free)
1 tablespoon vanilla essence
honey, yoghurt, sliced banana and strawberries to serve

Preheat the oven to 180°C and grease a muffin tin generously.
Combine the Jungle Oats, cocoa powder, baking powder and cinnamon and mix well.
Whisk together the honey, mashed banana, milk, eggs, melted peanut butter and vanilla.
Mix the wet ingredients into the dry ingredients until just combined.
Divide the mixture among the muffin tins, filling to the brim.
Bake for 20 to 25 minutes, until firm, set and beginning to darken slightly on the edges.
Transfer them to a rack to cool completely.
Top each with a generous smear of peanut butter and a dollop of double thick yoghurt.
Serve with sliced banana, strawberries and top with a drizzle with honey and enjoy!
Photo: Wayne Dugmore




SUS SE PIESANG MUFFINS


SUS SE PIESANG MUFFINS
Dis eintlik my sus wat ‘n baasbakster is, se resep. Dis werklik donssag en heerlik. Ek meng soms in beslag so 2 eetlepels marmalade konfyt en sommer so groot skep of 2 grondboontjiebotter by.
2 koppies meel
1 teelepel koeksoda
2 teelepels bakpoeier
½ koppie suiker
½ koppie melk
2 eiers
knippie neut
2 teelepels kaneel
1 teelepel sout
½ koppie olie
6-8 piesangs, fyngedruk

Sif droë bestanddele saam. Klits eiers en suiker saam. Meng melk en olie saam. Voeg droë en nat bestanddele om die beurt by eier mengsel. Voeg piesang by, meng alles liggies saam en skep in gesmeerde kolwyntjie pannetjie. Bak 20 minute by 180°C.
Resep geplaas deur Annetjie Steyn




APPLE AND CHEDDAR MUFFINS


APPLE AND CHEDDAR MUFFINS
Crispy apple and cheddar cheese muffins,make plenty , at least a double batch, as these muffins will quickly disappear.
Cooks: 25 minutes Serves: 12 muffins
500 ml (2 cups) self-raising flour
180 ml (3/4 cup) castor sugar
125 ml (1/2 cup) rolled oats
180 ml (3/4 cup) cheddar, coarsely grated
Pinch of salt
125 ml (1/2 cup) vegetable oil
160 ml (2/3 cup) milk
2 large eggs
1 medium apple, coarsely grated

Preheat the oven to 180°C and lightly grease a 12-hole muffin pan.
Sift the flour and combine with the castor sugar, oats, cheddar and salt in a large mixing bowl.
Make a well in the centre of the dry ingredients.
Whisk the oil, milk, eggs and apple in another mixing bowl.
Pour the wet ingredients into the well and gently fold in the dry ingredients until just combined.
Fill the muffin pans three-quarters full with the batter.
Bake for about 25 minutes until the muffins are golden in colour, or until a skewer inserted into the muffin centres comes out clean.
Set aside in the pan for 5 minutes to cool.
Transfer to a wire rack to cool completely.
Serve
lightly buttered with grated cheddar
Author: Mauricia Jordaan
Photographer: Mauricia Jordaan




MARMITE KOLWYNTJIES


MARMITE KOLWYNTJIES
3 koppies meel
6 teelepels bakpoeier
½ teelepel sout
½ teelepel rooi peper
± 2 ½ koppies melk
4 hoogvol koppies kaas (grof gerasper)

Meng droë bestandele saam, voeg kaas by en meng met melk, meng net tot meel gemeng is.
Skep in gesmeerde muffin panne.
(Maak 2 dos)
Bak vir 20 min+ of tot gaar in 180ºC oond.
Smelt saam:
4 teelepels marmite
250 gram magarien
As muffins uit kom, skep sous oor, gee ruskans vir 5 min en haal uit op skinkbord, as daar sous oor is gooi oor muffins. My man dink dit is hemels.
Resep en foto: Alta Gunter Van Dyk




BANANA BLUEBERRY MUFFINS


BANANA BLUEBERRY MUFFINS
This muffins will stay moist and delicious for days. A perfect freezable snack or breakfast treat everybody will love!
3 large ripe bananas
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1/3 cup unsalted butter melted
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup quick cooking oats
1 cup blueberries fresh or frozen

Preheat oven to 190ºC and line a muffin pan with paper liners.
Mash bananas in a large mixing bowl.
Add sugar, egg, and vanilla extract and stir with a spatula until combined.
Add melted butter.
Combine flour, baking powder, baking soda, cinnamon, salt, and oats. Gently stir into wet ingredients. Don’t overmix!
Fold in blueberries.
Divide batter between 12-16 muffin cups.
Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.

Use muffin liners for this recipe because the muffins are very moist! They will be easier to remove from the pan and easier to store.
You can use fresh or frozen blueberries. If you are using frozen blueberries don’t thaw them and don’t work the batter too much after adding them because they will bleed into the batter. (Amanda’s tip: To stop frozen blueberries to bleed, put in colander, rinse quickly under cold, running water, pat dry with paper towel. I like to dust my berries then with a little bit of flour before adding to my batter. Prevent from sinking and I so want to believe, prevent bleeding lol).
Over ripe bananas work best for this recipe because they are sweeter and mash more easily. You can reduce the amount of sugar to 1/3 cup if your bananas are very ripe and sweet.
Don’t over-mix the batter! This is important for every muffin recipe! To ensure that your muffins are light and fluffy mix the dry ingredients with the wet ingredients until just barely combined and no more dry flour is visible.

Top these muffins with a little bit coarse sugar before baking or with a crumb topping:
2 tablespoons butter
1/2 teaspoon cinnamon
2 tablespoons brown sugar
1/2 cup all-purpose flour
Mix topping with fingertips.

Don’t let the muffins cool in the muffin pan! Give them a couple minutes to cool off in the pan, then remove them from the pan and transfer them to a cooling rack.
Freeze in ziplock-bag or airtight container 2-3 months.
Photo: Amanda Conradie




PANNEKOEK MUFFINS MET OLIE


PANNEKOEK MUFFINS MET OLIE
(Maak ongeveer 16 muffins)
2 koppies koekmeel
2 teelepels bakpoeier
¼ teelepel sout
5 eetlepels suiker
2 eiers
3 koppies water
½ koppie olie
1 eetlepel asyn

Meng al die droë bestanddele saam.
Meng al die nat bestanddele saam.
Gooi die nat bestanddele  by droë bestanddele en meng goed.
Gooi in voorbereide muffin panne.
Bak 15 minute by 180°C.
Sprinkel kanneel suiker oor en geniet.
Foto: Natacha Visagie
2de foto:  Chantelle De Bruin




EASY BANANA MUFFINS


EASY BANANA MUFFINS
2 cups of selfraising flour
3 eggs, beaten
4 ripe bananas, mashed
½ cup sugar
½ cup chocolate flavor jungle oats
½ cup oil
1 tablespoon vanilla essence

Mix all together.
Add ½ a cup of water if batter is too stiff.
Bake at a 180 ºC until golden brown more or less 15 to 20 minutes.
Recipe and photo Jo Lubbe #Tumi




WHITE CHOCOLATE AND MIXED BERRY MUFFINS


WHITE CHOCOLATE AND MIXED BERRY MUFFINS
makes 12
220 g self-raising flour
100 g vegetable oil
180 g milk
140 g sugar
1 egg
200 g berries, fresh or frozen
100 g White Choc Chips

Mix all ingredients together except berries and chocolate.
Add berries and chocolate and mix well.
Divide mixture into prepare muffin tins and bake at 180ºC for about 20 minutes.
Note: The liquid is in grams. I made it in my Thermomix and it has the option to weigh the ingredients.
Recipe posted by Louise Venter
Photo: Louise Venter




OMELET MUFFINS


OMELET MUFFINS
1 ui, blokkies gesny en gesoteer
5 snye ham, in blokkies gesny
Halwe groenpeper, in klein blokkies gesny
Halwe geelpeper, in klein blokkies gesny
5 sampioene, in skywe gesny en weer in kleiner skyfies
1 koppie sterk cheddar kaas
Halwe koppie mozarella kaas
1 eetlepel mosterdsaad, fyngemaal
1 eetlepel varsgemaalde swartpeper
1 eetlepel paprika
1 teelepel sout
1 koppie room
5 jumbo eiers

Voorverhit die oond na 180°C.
Spuit ‘n muffinpan ordentlik met spray en cook.
Meng die uie, ham, pepers, sampioene en kase goed saam. Verdeel dit tussen die 12 muffin gate.
Meng die mosterd, peper, sout en paprika deurmekaar. Voeg die room by en meng goed. Voeg die eiers by en meng goed. Verdeel en giet oor die gevulde muffin gate.
Bak vir so 20 minute tot dit begin bruin word.
Laat die muffins so ‘n minuut staan in die muffin pannetjies en maak dan die kante met ‘n mes los. Lig die muffin uit die pannetjie met ‘n lepel.
Geniet.
Nota:
Jy kan die ham met gesnipperde spek of gesnyde ontbyt kaas-braaitjie worsies vervang.
Jy kan die groente vervang met waarvan jy ookal hou.
Foto: Wayne Dugmore




VANILLA KOLWYNTJIE MET “MUFFIN MIX”


VANILLA KOLWYNTJIE MET “MUFFIN MIX”
Wie se muffin mix is vervelig… kyk wat maak ek alles daarmee, selfs donuts!
500 g Golden Cloud Vanilla Muffin Mix
1 koppie fyn klapper
3 piesangs, fyn gemaak
10 ml karamel geursel deur fyn piesangs gemeng
Klop saam.
225 ml water
120 ml olie (ek gebruik áltyd meer as wat die pakkie sê)
2 groot eiers
Meng nat met droog en skep in voorbereide pan.
Ek het vir 1 uur by 140ºC in waaier-oond gebak.

Sjokolade-sous:
250 g melk sjokolade
2 koppies caramel nibbles
± 50 ml volroom melk
Smelt alles oor stadige hitte op stoof en giet warm oor afgekoelde koek.
Resep en foto: Mariette Heydenrych-Kotze