Ingredients…
500g self-raising flour
1 can of caramel treat
1 can 1% milk – I used the caramel tin as measurement – you can use any % milk you have, we only stock 1%
5 Large mashed bananas
2 heaped teaspoons of baking powder
1 cup chopped walnut pieces

Method:
Mix all ingredients thoroughly.
Spoon batter in 24 muffin pans lined with paper liners or into loaf pan/s.
Let it sit for ±20 minutes before baking.
Bake in preheated oven at 350 degrees F
I only made muffins and baked it for 20-25 minutes. If you bake it in a loaf pan, you may have to bake it a bit longer for say 30-35 minutes or until a skewer inserted comes out clean. I have not baked it in a loaf pan as yet, so cannot provide you with the exact time, so just test it with a skewer for readiness.

On 12 of the muffins I added some extra walnut pieces, just for fun and extra crunch. Use a spoon to press them down, just a tiny bit, in order for them to stay put when baked.

Source: Esmé’s kitchen – own creation

CARROT AND PECAN NUT MUFFINS

INGREDIENTS
2 1/2 cups self-raising flour
1 tablespoon caster sugar
3/4 cup milk
1 egg, lightly beaten
1/2 cup vegetable oil
3/4 cup brown sugar
1 teaspoon mixed spice
1 3/4 cups grated carrot
1/2 cup pecan nuts

METHOD
Preheat oven to 190°C/170°C fan-forced preheated oven.
Combine the flour caster sugar, brown sugar, mixed spice, carrot and pecans in a bowl. Make a well in center.
Add milk, egg and oil. Mix until just combined.
Bake for 20 to 22 minutes or until golden and just firm to touch. Stand in pan for 5 minutes. Turn onto a wire rack to cool completely.

PHOTO: Chevonne Candice Williams
SOURCE: From Chevonne Candice Williams grandmothers recipe book

PETRE SE VARIASIE MUFFINS

Ek maak gewoonlik ‘n klomp muesli muffins wat ek wrap en dan vries. Wanneer ek onverwagste gaste kry of vinnig iets soets aanmekaar moet slaan, dan neem ek van die muffins, maak ‘n sjokolade brandewynsous of ‘n lemoensous, doop die muffins daarin en versier met roomkaas versiersel. Met die sjokolade brandewynsous proe dit net soos brandewyntertjies en met die lemoensous soos wortelkoek.

Muesli Muffins:
5 koppies meel
4 teelepels koeksoda
2 teelepels sout
4 eiers
1 liter karringmelk
½ pak Muesli (ek gebruik die een met die clusters in)
½ koppie kookolie
3 koppies suiker

Meng alles saam. Skep in muffinpannetjies en bak 15 tot 20 minute teen 160°C.
Maak 48 tot 50 muffins.

Sjokoladesous:
2 eetlepels botter
2 eetlepels kakao
melk of room
60 ml brandewyn
1 teelepel vanieljegeursel
1 opgehoopte teelepel vlapoeier
¼ koppie suiker
knippie sout

Smelt botter en roer kakao by soos vir ‘n witsous.
Meng die vlapoeier met melk en giet melk by die kakao mengsel.
Voeg sout en vla mengsel by.
Roer aanhoudend tot verdik, gooi nog melk by indien te dik.
Voeg die suiker by en kook tot gaar.
Gooi vanieljegeursel en 60 ml brandewyn by en roer goed.
Ek gooi maar melk by soos ek goeddink, dit is soos witsous maak, die stroop moet nie te dik wees nie, anders gaan dit nie behoorlik in die muffins intrek nie.

Lemoenstroop:
1 Liter lemoensap, vars of gebottel
11/2 koppies suiker
3 heel naeltjies
2 stukke kaneel

Kook tot dit ‘n dun stroop vorm. (kan ook ‘n bietjie brandewyn bygooi)

Foto en resep: Petré Van Jaarsveld

YUMMY MUFFINS

This made 7 muffins
Half table spoon of baking powder
3 eggs
Dash of milk
Salt and pepper
Little bit of olive oil
Grated cheese (enough to cover the tops of 7 muffins)
Ham or Bacon (I used 8 slices of ham that I diced up)
2 tomatoes (diced).

Preheat oven to 200 ºC (I used fan bake option on mine)
Spray a muffin tin, place tomato and ham in bottom of the tray, place grated cheese on top.

Mix together baking powder, eggs, milk, salt and pepper, then pour over the ham, tomato and cheese.

Bake for 25 min, serve hot or cold.
Recipe and photo: Angelique Nadine Feary

MARMITE BILTONG AND CHEESE MUFFINS

150 g biltong, finely chopped
3 tablespoons butter, melted
2 cups cake flour
2 teaspoons baking powder
2 tablespoons sugar
2 eggs
1 cup milk
1 cup Cheddar cheese, grated
3 tablespoons Marmite (ek het Bovril gebruik)
1 handful of chopped fresh chives

Heat your oven to 190°C and butter up your muffin tins.
Mix the melted butter and chives together and set aside to cool slightly.
In a bowl, add the flour, baking powder, sugar and salt and mix with a spoon.
In a separate large bowl add the eggs, milk and marmite and give a light whisking.
Then add the butter and chive mixture, the grated cheese and chopped biltong pieces.
Give it a good mix to combine.
Add the flour mixture to the egg mixture and stir with a spoon in a folding motion until combined.
Fill the muffin tins to 2/3 full and bake until golden brown (about 20 minutes).
Remove them from the tins and allow to cool on a wire rack.

Recipe posted by Fred Zeelie
Photo:  Stien Rust (het 2 knippies sout bygevoeg)

BREAKFAST MUFFINS

INGREDIENTS
12 eggs
•½ teaspoon seasoned salt
•2-3 tablespoons onion, diced
•1 cup ham, bacon or sausage
•pepper to taste
•¼ teaspoon garlic
•¼ cup red bell pepper, diced
•¼ cup fresh mushrooms, diced (I sauteed mine with the garlic and. onions)
•1 cup shredded cheddar cheese

METHOD
1. Preheat oven to 180
2. Spray a 12-cup muffin pan
3. In a large mixing bowl, beat eggs. Add in remaining ingredients and mix together.
4. Scoop ⅓ cup of mixture into each cup. Bake for 20-25 minutes.
PHOTO: Renee Adams

SAVOURY CARROT MUFFINS
Ingredients
Olive Oil
4 Carrots (grated)
1 1/4 cup milk
1/2 cup cheese (grated)
2 eggs
1 1/2 cup wholegrain flour
1 tsp Baking Soda
1 tsp Cream of Tartar
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Salt
1/2 tsp Pepper
1/2 tsp Ground Coriander
Instructions
Preheat the oven to 180°C
In a pot on medium to high heat, place a the grated carrots on with a large dash of Olive Oil to cook, stirring occasionaly while completing the following steps
In a bowl or food processor whiz/mix all of the dry ingredients together with the grated cheese
In a seperate bowl quickly whisk together the eggs, milk and 2 Tbsp of Olive Oil
Add the cooked carrot to the wet mixture and gently stir through
Add the wet mixture to the dry mixture and whiz/mix through until it is all well combined
grease your muffin trays
pout the mixture into your muffin trays
place in the oven for approx 20-25 min (the time may change according to the size of your muffins) or until you can stick a fork in and have it come out clean!
When they are cooked let them cool completely before removing them from the muffin tin.
Keep in the fridge and enjoy!!

Picture:  Adam Cloete

SUIKERMIELIE MUFFINS
1 blik kondensmelk
1 blik sweet corn
1 eier
bruismeel, tot styf genoeg is
grasuie, na smaak

Voeg bruismeel by tot die beslag reg is na jou smaak en meng alles saam tot ‘n lekker deeg.
Jy hoef dit nie in cupcake pannetjies te maak nie, klein broodpan werk ook.
Bak op 180°C tot gaar… dit moet soos cupcake deeg lyk.

BRON – Marelize Van Wyk

GET UP AND GO BREAKFAST MUFFINS
With apple, blueberry, banana and seeds, this breakfast-on-the-go tastes great, is low in calories and uses honey instead of sugar

Ingredients
2 large eggs
150ml pot natural low-fat yogurt
50ml rapeseed oil
100g apple sauce or puréed apples
1 ripe banana, mashed
4 tbsp honey
1 tsp vanilla extract
200g wholemeal flour
50g rolled oats, plus extra for sprinkling
1½ tsp baking powder
1½ tsp bicarbonate of soda
1½ tsp cinnamon
100g blueberries
2 tbsp mixed seeds, we used pumpkin, sunflower and flaxseed

Method
1. Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tray with 12 large muffin cases. In a jug, mix the eggs, yogurt, oil, apple sauce, banana, honey and vanilla. Tip the remaining ingredients, except the seeds, into a large bowl, add a pinch of salt and mix to combine.
2. Pour the wet ingredients into the dry, mix briefly until you have a smooth batter, don’t over mix as this will make the muffins heavy. Spoon the batter between the cases. Sprinkle the muffins with the extra oats and the seeds. Bake for 25-30 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.

Foto:  Esme Slabbert
I made this one – yummy, but as usual with a slight modification to the standard and original recipe:

Ingredients
2 large eggs
150 ml Greek 1% yogurt
50 ml Virgin Olive Oil (VOO)
100 g apple sauce
1 ripe mashed banana
4 tbsp Maple syrup
1 tsp vanilla extract
200 g wholewheat flour
50 g steel cut rolled oats, plus extra for sprinkling
1½ tsp baking powder
1½ tsp bicarbonate of soda
1½ tsp cinnamon
100 g dried cranberries – store bought
Pinch of salt
Mixed seeds, I used pumpkin, sunflower and poppy seeds

Method
Heat oven to 350F.
Line muffin tray with muffin cases, I used a regular size muffin pan and made 19 muffins.
Mix the eggs, yogurt, VOO, apple sauce, banana, maple syrup and vanilla.
Add the remaining ingredients as well as the salt, (except the seeds), and mix to combine, until you have a smooth batter, but don’t over mix.
Spoon the batter in the cases. Sprinkle the muffins with the extra oats and the seeds.
Bake for 25-30 mins until golden and well risen, and a skewer inserted to the muffin comes out clean.
Remove from oven and leave to cool. Store in a sealed container for up to 3 days, if you’re lucky to have any left.

Source: Esme Slabbert‘s kitchen – modified version

LAE GI PEER KOLWYNTJIES
4 ekstra groot eiers
1 koppie suiker
30 ml canola-olie
10 ml vanieljegeursel
2 koppies vanieljegeur laevet jogurt
1 koppie vetvrye melk (kan ook volroom gebruik)
2 koppies koekmeel
20 ml bakpoeier
10 ml koeksoda
15 ml fyn kaneel
2.5 ml sout
2 koppies hawersemels (oat bran)
1 koppies volkoring Pronutro, ‘original’ of ‘apple bake’
3 groot pere, fyn gekap

Klits die eier tot donsig en voeg dan die suiker by. Voeg die res van die vloeistowwe by en meng goed. Meng al die droë bestanddele in ’n aparte bak. Voeg dan by die nat mengsel, klits goed en voeg die gekapte pere by.
Voorverhit die oond tot 220°C. Spuit twee reuse kolwyntjie panne met kossproei en vul met beslag. Sit die kolwyntjies in die oond, verlaag die hitte tot 190°C en bak vir 25min.
Wag totdat jou baksel afgekoel het voordat jy die kolwyntjies uitlig.
Hulle is wonderlik met kaas en konfyt en vries ook baie goed. Lekker bak!
Foto:  Rina Kleinhans