SONJA’S SAVOURY MUFFINS
500 g snowflake easy mix savoury muffins
2/3 cup vegetable oil plus little extra for frying
1½ cup water
2 x-large eggs
250 g bacon, chopped
200 g mushrooms, chopped
1 medium green pepper, finely diced
1 medium onion, finely diced
1 cup grated cheddar cheese
good dash of mustard powder
good dash of red pepper
good dash of black or white pepper

Preheat oven to 180 ºC (170 in fan oven)
Spray muffin pans with Spray and Cook or grease them with a little bit of butter.
In a little oil fry the onions and green pepper until onions are golden brown, add the mushroom and fry till mushrooms have colour. Scoop out into separate bowl.
Fry the bacon in the same pan but not crispy. Add this to the onion mix. Let this cool down
Beat the eggs with the water and oil, add this to the bacon and onion mixture. Now add the Muffin Mix, mustard and pepper and mix thoroughly but not too much
Scoop into muffin pans, sprinkle cheese over and bake on middle rack for 20 min
Let it cool down for a couple of minutes before removing them from the pan
Photo:   Sonja Young

ESME’S BLUEBERRY CREAM CHEESE MUFFINS
120 ml (½ cup) butter, softened
85 g (3 ounces) cream cheese, softened
2 eggs, beaten
250 ml (1 cup) sugar
10 ml (2 teaspoons) vanilla
500 ml (2 cups) flour
7.5 ml (1 ½ teaspoons) baking powder
2.5 ml (½ teaspoon) baking soda
2.5 ml (½ teaspoon) salt
1¼ cups blueberries
125 ml (½ cup) milk

TOPPING
¼ cup butter, softened
¼ cup flour
125 ml (½ cup) brown sugar (packed)
5 ml (1 teaspoon) cinnamon
In a medium mixing bowl, cream butter with cream cheese.
Stir in beaten eggs, sugar and vanilla.
Add flour, baking powder, baking soda and salt.
Stir in blueberries. Lightly mix in milk without beating or over stirring mixture.
Spoon into greased muffin tins until 3/4 full.

TOPPING
Mix butter, flour, brown sugar and cinnamon until crumbly. Sprinkle on top of muffins.

Bake in a 375-degree oven for 25 minutes. Cool and remove from muffin tin.
TRIED AND TESTED BY Esmé Slabbert’s kitchen
2nd photo:  Silvia Van Eck shared a link.
Ek het Hierdie muffins vanoggend gemaak en hulle is baie lekker. Ek het wel nie die topping opgesit nie.

Silvia Van Eck – Photo 3
Ek het vandag appel muffins gemaak maar her Esme se blueberry resep gebruik en net die bessies met appel stukkies vervan. Het ook n teelepel kaneel in die deeg ingegooi.

KOMBINASIE MUFFINS

500gr Golden Cloud Vanilla Muffin Mix
2 Eiers
100ml Kookolie
225ml Water

Klits die eiers, olie en water saam en roer deur muffin mix

Ek het net 3 gemaak met die groenvye, sommer net 3 groenvye gesnipper en in pannekies gemeng.

Vir die res het ek 200gr Crunchy Peanut Butter deurgeroer en in muffin pannekie geskep.

Gebak by 180 * vir 20 min

Foto en resep: Mariette Heydenrych-Kotze

SABRINA’S RICOTTA AND ALMOND MUFFINS
120 g flour
80 g sugar
125 g ricotta cheese
2 eggs
40 ml oil
3 tablespoons milk
rind of one lemon
¼ teaspoon cinnamon
¼ teaspoon bicarbonate
2 teaspoons baking powder
flaked almonds for sprinkling

Mix all dry ingredients.
Separately mix wet ingredients, then add together and mix thoroughly.
Place in cup holders.
Bake 160/170 ºC for 25 mins.
Recipe and photo: Sabrina Merli

PETRA SE PIESANG MUFFINS
Piesangs raak gou oorryp in die hitte en dan soek mens mos gewoonlik ‘n piesangbroodjie resep maar ek het besluit om Muffins te maak met my oorryp piesangs.:
4 baie ryp piesangs
200 ml suiker
1 eier (geklits)
80 ml gesmelte botter
375 ml meel
5 ml bakpoeier
5 ml koeksoda
knippie sout
1.5 ml caramel essence (opsioneel)
Druk die piesangs baie fyn; en meng met die suiker, geklitste eier, gesmelte botter, en caramel essence.
Sif al die droë bestanddele in en meng goed. Skep twee-derdes vol in gespuite gewone grootte muffinpanne en bak vir 20 minute by 180 grade.
Wenke:
Hierdie resep lewer
± 16 gewone grootte muffins;
of 12 gewone grootte muffins én 12 mini muffintjies daarby;
of ± 42 mini muffintjies.
Indien jy gewone grootte muffins én mini muffintjies se panne tegelyk in oond wil bak, haal die mini muffintjie pan na 14 minute al uit die oond, en dan haal jy die gewone grootte muffin pan eers na 20 minute uit die oond, die gewone grootte muffins sal nie platval nie.
As jy slegs mini muffintjies bak, haal hulle pannetjies almal na 14 minute al uit.
Hierdie is ‘n baie lekker klam piesang muffin resep, vinnig om te maak, en glad nie duur nie.
Die muffins vries ook baie goed, bygesê as daar oorbly om te vries want hulle is so lekker en vullend
BRON EN RESEP: Petra Nel

ANELDA SE WORTEL MUFFINS
2 koppies koekmeel
3 teelepels koeksoda
1/2 teelepel sout
1/4 koppie suiker
1 eier
1 koppie melk
1/4koppie kookolie

Meng droë en nat bestanddele.
Daarna kan jy 1 koppie van wat ook al jy wil byvoeg (ek het neute, rosyntjies en wortels bygevoeg)
Skep in muffin pan en bak teen 180 ºC vir 15 – 20min of tot reg is.
Resep maak 12.

RESEP EN FOTO: Anelda Botha

BRAN AND DATE MUFFINS
My own recipe that can be in the fridge for up to six weeks. So you can have freshly baked muffins everyday!
1 cup boiling water
1 cup bran (you can use bran cereal if you wish)
1/2 cup real butter
1  1/2 cup brown sugar
2  eggs
2  cups buttermilk
2  1/2 cups self raising flour
1 teaspoon salt
1/2 cup chopped dates (or raisins)
2 cups chopped mixed nuts

Pour the boiling water over the bran and let cool down while doing the rest.
Cream the sugar and butter then add the eggs and beat, add buttermilk and mix. Add the flour and salt and mix.Mix in the bran, dates and nuts. Bake in a 200 ºC oven for between 14-20 minutes. Test with a screwer to see if it comes out clean. You can put the rest in the fridge and bake when needed for up to 6 weeks. Baking time will then be longer as it’s colder. Just keep an eye on it.
It’s great for breakfast or as a snack for lunch! Love it!
SOURCE – Anette Scheepers

SURPRISE BANANA MUFFIN
When I started to make these muffins, I did not have the slightest idea what ingredients I am going to use.
It’s a case of look in the pantry and fridge and see what’s available, and then just add all together, and let’s see how they turn out.
I ended up with the following combination

Ingredients
2 large eggs
115g Mascarpone cheese
50ml Olive Oil
100g apple sauce
3 ripe mashed bananas (originally frozen and taken out of the freezer this morning to thaw)
4 tbsp Maple syrup
1 tsp vanilla extract

150g wholewheat flour
100g self raising flour
50g rolled oats
50g natural wheat bran
2 heaped tsp baking powder
2 heaped tsp bicarbonate of soda
2 heaped tsp cinnamon
100g golden raisins
Pinch of salt

Pumpkin and sunflower for decoration

Method
Heat oven to 350F.
Line muffin tray with muffin cases – I used a regular size muffin pan and made 20 muffins.
Mix the eggs, mascarpone cheese, oil, apple sauce, banana, honey and vanilla.
Add the remaining ingredients, except the seeds.
Add a pinch of salt and mix to combine, until you have a smooth batter, but don’t over mix as this will make the muffins heavy.
Use a ¼ cup measuring cup and spoon the batter in the cases.
Sprinkle the muffins with the seeds and pat down in order for it to stick in the dough.
Bake for ±25 mins until golden and well risen, and a skewer inserted to the centre of a muffin comes out clean.
Remove from the oven, transfer to a wire rack and leave to cool.
Store in a sealed container for up to 3 days.

OWN RECIPE: Esme Slabbert‘s kitchen

Bakers note: Next time I may add a bit more maple syrup or some sugar. It’s sweet enough, but other people may want an extra sweetness. An alternative would be to not use the nuts for decoration, but sprinkle it with some sugar.

LACY’s ENGLISH MUFFINS
English muffins – soft baked in the oven – Makes 12
Starter (Make this the night before or between 8 and 12 hours)
1 ½ cup unbleached all purpose flour
¾ cup water
1/8th of a teaspoon instant yeast.
Mix, cover and leave at room temperature.
Dough:
1 ¾ cups unbleached all purpose flour
2 tablespoons cornstarch (Maizena)
1 teaspoon instant yeast
1 teaspoon salt
2 tablespoons sugar
2 teaspoons baking powder
2 Tablespoons vegetable oil
¾ cup water

Mix in a food processor or mixer for eight minutes. The dough is wet, so please do not add any more flour. Cover and let rise for 1 hour. Spray / oil egg rings / English muffin rings or even if you just spoon onto a lined baking dish that will work fine too, perhaps not as pretty, but still just fine. Spray a quarter measuring cup with spray and cook inside and out. After the dough has risen for an hour, place into moulds. Use water on your finger tips to shape the dough nicely into your moulds. Cover and rise for 1 hour.
Bake at 180°C for 15 – 25 minutes. I prefer 15 minutes for a lighter muffin. The muffins in the picuture was baked for 25 minutes. When you take it out of the oven you will think it is crispy, but don’t be deceived because these muffins are lovely and soft. Almost spongy.
SOURCE – Lacy Grey

ROG KOLWYNTJIES-MUFFINS
Hierdie resep lewer 12 kolwyntjies.
Jy het nodig:
2 koppies rogmeel
4 teelepels bakpoeier
4 teelepels fruktose (ek gebruik suiker)
1/2 teelepel sout
1 koppie melk
2 eiers (effens geklits)
4 teelepels olyfolie
Verhit oond tot 200 grade C. Smeer/spuit kolwyntjiepan. Sif die droe besatnddele saam in ‘n bak. Voeg geklitste eiers, melk en olie by en meng tot glad en matig slap. Voeg nog melk by indien nodig. Skep pannetjies half vol. Bak vir 12 minute.
Heerlike, vinnige muffins om te maak, goed vir mense wat gluten in dieet wil vermy/verminder. Volgens die outeur het rogmeel ‘n lae GI (34) as dit nie met ander meel gemeng word nie. My man is ‘n tipe 2 diabeet, daarom probeer ek lae GI-kos maak. Ek kry altyd komplimente as ek dit vir gaste voorsit.

FOTO:  Corrie Davel