Category Archives: Muffins

FLOP PROOF PIESANG MUFFINS
1 koppie – 250 ml koekmeel
1 eier
1 teelepel bakpoeier
Knippie sout
150 ml melk om mee aan te maak
2 groot piesangs Continue reading→

BLOUBESSIE–BLUEBERRY KOLWYNTJIES
Nog ‘n resep waarin mens die ‘whey’ van die feta kaas resep kan gebruik.

100 g vars bloubessies
100 g bruinsuiker
100 g wit koekmeel
100 g bokwiet meel (buckwheat)
5 g sout
5 g bakpoeier
100 ml whey
ekstra water indien nodig Continue reading→

DUIFIE SE PIESANG MUFFINS
125 ml botter
2 eiers
1 koppie suiker
2 koppies koekmeel
2 teelepels bakpoeier
1 teelepel koeksoda
Halwe t sout
1 teelepel vanilla
3 kwart koppie melk
6 piesangs (klein) Anders 4 groot piesangs fyn gedruk

Sif droe bestanddele, voeg eiers en melk by, meng deur sen voeg die piesang by.
Meng goed. Skep in muffin pan, maak die bakkies so 3 kwart vol.
Ek sit cupcake papiertjie in, dan haal dit maklik uit en bedien lekker.
Bak in oond van 160ºC vir 30 min

BRON/PHOTO: Duifie Miller

MARIETTE SE FERRERO VANILLA MUFFINS
500 gr Pakkie Golden Cloud Vanilla Muffin mix aangemaak soos aanwysings op pakkie –
2 eiers,
100 ml kookolie,
225 ml water –
skep lepels vol in muffin pan, druk in elkeen ‘n Ferrero tjoklit en bak 25 min by 180 grade C, haal uit oond en laat staan so 5 min in pan, pak uit op afkoelrak vir afkoel.
Eet alles op of bere in vrieskas vir volgende keer

Ek het hulle in vrieskas gesit vir toekomstige gebruik, ek vries mos alles sal dan lekker topping van philadelphia en versiersuiker opsit wanneer ek dit ontvries vir gebruik

RESEP EN FOTO:  Mariette Heydenrych-Kotze

CARROT PINEAPPLE MUFFIN-TART
Makes 12 muffins or 1 medium tert
1,5 cup cake flour (koekmeel)
1 cup sugar (brown or white)
2 eggs
3/4 cup canola oil (200ml)
2 teaspoons baking powder (bakpoeier)
1 teaspoon baking soda (koeksoda, bicarbonate soda)
2 teaspoons cinnamon (kaneel)
Pinch of salt Continue reading→

TV-MUFFINS MET SOUTVLEIS

1 blik soutbeesvleis, fyngemaak
2 eiers
75 ml melk
25 ml olie
200 ml koekmeel
10 ml bakpoeier
1 ml sout
8 – 10 eiers Continue reading→

ORANGE PINEAPPLE MUFFINS
2 cups (260 grams) all-purpose flour
1/2 teaspoon (3 grams)baking soda (bicarbonate of soda)
1/2 teaspoon (2 grams) baking powder
1/4 teaspoon (1 gram) salt
Orange zest from one small orange (outer orange skin)
1/2 cup (113 grams) unsalted butter, at room temperature
3/4 cup (150 grams) granulated white sugar
Continue reading→

CHEESE AND BACON MUFFINS
500 g cake flour
30 ml baking powder
salt
500 g bacon, snipped
500 g grated cheddar cheese
handful fresh chopped parsley
3 jumbo eggs
250 g margarine, melted
500 ml milk Continue reading→

BANANA MUFFINS WITH CINNAMON SUGAR
2 cups cake flour
2 ½ teaspoons baking powder
½ teaspoon salt
½ cup margarine
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 medium very ripe bananas, mashed
¼ cup cream
½ teaspoon ground cinnamon
½ tablespoon granulated sugar
Preheat oven to 375ºF / +- 190ºC. Line pan with muffin papers.
Mix together flour, baking powder and salt.
Cream the margarine and 1 cup of sugar, until light and fluffy, a hand mixer will do.
Add the eggs, one at a time, and then the vanilla. Beat until the mixture turns light yellow.
Add the cream to the mashed bananas and mix.
Stir the flour and the banana mixture, alternating some of each, into the egg mixture. Do not over mix, stir just until combined and no flour is visible.
Scoop and fill the muffin cups evenly.
Mix together the remaining sugar with the cinnamon. Sprinkle generously over the muffins.
Bake for 25 – 30 minutes in the preheated oven or until a toothpick inserted into the center comes out clean.
Remove from the oven and let it cool down for 5 – 10 minutes and lift it out of the pan onto a wired rack.
Looking good and so yummy. I cannot wait to try one, but its still piping hot!
Note – If you have excess bananas, freeze the bananas till needed, thaw and then use it.
Recipe tested and photo: Esmé Slabbert

GLAZED DOUGHNUT MUFFINS
¼ cup butter
¼ cup vegetable oil
½ cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 ½ teaspoons baking powder Continue reading→