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

Berei muffin pan voor..
Meng al bestanddele saam
Gooi melk bietjie bietjie by, beslag nie te slap nie en ook nie te styf nie..
Met die resep kan jy enige gebak maak..afhangende grote van gesin..
Bak teen 180 ºC vir 15 – 20 minutes

BRON/FOTO: Adinda Wright

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

Meng al die droe bestandele saam, en meng san sie bloubessies met dit sodat hulle goed bedek is met die meel. Dit verhoed dat hulle afsink in die mengsel. Meng dan die whey in – die deeg moet stywerig wees. Skep eetlepels vol in gesmeerde kolwyntjie panne, en bak vir 20 minute in ;n 180 grade Celsius oond.
Sprinkel met versiersuiker wanneer koud.
BRON – Leonie Overbeek

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
1 teaspoon vanilla essence
1 cup pineapple crush (drained)(keep the juice!)
1,5 grated carrot (+/- 3 carrots)
Mix sugar, oil, vanilla and eggs in a bowl.
In a separate bowl you combine the dry ingredients: flour, baking powder, baking soda, salt and cinnamon.
Add the sugar mixture to the dry ingredients and mix. Add the drained pineapple and carrots and mix.
Scoop batter in the muffin cases (3/4 full) and the leftover batter you can use for making a medium tart (20cm).
Bake at 180 for 15 to 20 minutes.
Delicious option for the tart/tert/cake: when it comes out of the oven you take a fork and puncture it on top as much as you like, you take the pineapple juice (from the drained pineapple crush) and you poor a little over the tart/tert/cake.
It’s like a better version of malvapudding. Eat it while its still warm (with a spoon) Mmmmmm
Source and photo: Tamara La Marca

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

Klits twee eiers saam met melk en olie. Sif die droë bestanddele saam en roer die melkmengsel by. Meng goed. Meng met soutvleis. Skep die vleismengsel in ‘n muffinpan. Smeer dit gelyk en teen die kante. Breek in elke holte ‘n eier. Bak vir 15 minute in voorverhitte oond van 180ºC.
Resep geplaas deur: Cornelia Marais Myburgh

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
1 large egg(52 grams without shell), at room temperature
3/4 cup (180 ml) (165 grams) sour cream or plain yogurt, at room temperature
1 teaspoon (4 grams) pure orange extract
1/2 teaspoon (2 grams) pure vanilla extract
1 – 8 ounce can (227 grams) crushed pineapple, drained
1/2 cup (50 grams)pecans(or walnuts), finely chopped
Orange glaze:
1/3 – 1/2 cup (65 – 100 grams) granulated white sugar
1/3 cup (80 ml) orange juice
Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of your oven. Butter, or spray with a nonstick spray, 36 miniature muffin tins.
In a large bowl, whisk to combine, the flour, baking soda, baking powder, salt, and orange zest.
In the bowl of your electric mixer, fitted with the paddle attachment (or with a hand mixer),beat the butter and sugar until light and fluffy (about 2 – 3 minutes). Add the egg and beat until incorporated. Scrape down the sides of the bowl as needed. Then beat in the sour cream, and the orange and vanilla extracts. Add the flour mixture and beat just until incorporated. Fold in the pineapple and chopped pecans.
Using a small ice cream scoop or two spoons, fill the prepared muffin tins. Bake for about 13 to16 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean. (Length of baking time will depend on the size and color of the muffin tins used, i.e. dark colored pans will cook the muffins faster than lighter colored pans.)
While the muffins are baking, place the sugar and orange juice in a small saucepan and heat until the sugar has dissolved (can also do this in the microwave).
Remove the muffins from the oven and place on a wire rack. While the muffins are still very warm, brush the tops with the orange glaze. The muffins can be covered and stored for two to three days, or they can be frozenMakes about 36 miniature muffins
Recipe tested and photo: Charmaine Timmerman

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
Preheat oven to 200 degrees C.
Grease two muffin pans with margarine or spray with spray and cook.
Sift together the cake flour, baking powder and salt.
Add bacon, cheese and parsley and mix well.
Beat the eggs, add margarine and milk.
Pour into dry ingredients and mix through.
Scoop into muffin pans and bake for about 30-35 minutes.
Lift slightly out of pan and let is cool off.
Take out of pans and serve half warm or cold with extra cheese.
By: Annabelle Erasmus

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
¼ teaspoon baking soda
¾ to 1 ¼ teaspoons ground nutmeg, to taste (I used ¾)
1 teaspoon cinnamon
¾ teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

For the Glaze
3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
¾ teaspoon vanilla
2 tablespoons hot water
Preheat the oven to 425°F (220ºC). Lightly grease a standard muffin tin. Or line with 12 paper muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.
In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.
Add the eggs, beating to combine.
Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla.
Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
Spoon the batter evenly into the prepared pan, filling the cups nearly full.
Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.
When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my muffins twice.
Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.
Photo: Jody Boshoff