WHITE CHOCOLATE COCONUT AND BANANA MUFFINS
3 ripe bananas, roughly chopped
1 egg
125ml vegetable oil
250g flour
100g caster sugar
1½ teaspoon baking powder
150 white chocolate chunks
2 tablespoons desiccated coconut

1. Preheat the oven to 180C
2. Line a muffin tray with 12 paper muffin cases.
3. Mash the bananas well.
4. Beat together the eggs and oil.
5. Put the flour, baking powder and sugar together in a large bowl, and stir through. Mix in the mashed bananas and beaten egg and oil mixture.
6. Spoon evenly into baking cases in muffin tin.
7. Bake in the oven for 20 minutes or until the muffins come away from the side of the pan when touched.
8. Rest the muffin tray on a wire rack for five minutes then remove the muffins and leave on the rack for another five minutes before serving.

Geplaas: Riette Roos

GREAT BLUEBERRY MUFFINS
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.

Photo:Sa-eeda Daniels

30 DAY WEET-BIX MUFFINS

6 crushed Weet-Bix
2 ½ cups nutty wheat flour
1 tsp salt
2 ½ tsp bicarbonate of soda
1 cup coconut
1 cup fruit cake mix (Safari mix)
2 eggs
1 ½ cups demerra sugar
2 cups milk
½ cup oil
1 tsp vanilla essence

Combine the dry ingredients together well. Whisk the eggs, sugar, milk, oil and vanilla and add the wet ingredients to the dry ingredients.
Leave overnight in the fridge then fill greased muffin tins ¾ fill and bake at 200C for 15-20 minutes or until a skewer comes out clean.

Recipe and Photo:  Esme Slabbert

BUTTERMILK BRAN MUFFINS
1 cup white Flour
3 cups brown flour
1 teaspoon salt
1 heaped teaspoon bi-carbonate of soda
2 teaspoons honey or brown sugar
1 carton buttermilk or mass

Mix dry ingredients add honey and buttermilk.
Bake in patty tins for about 25 minutes at 400•f or loaf tin 350•f about one hour

Recipe:  Isabella Venter

CHOC CHIP BANANA MUFFINS

60g butter
2 cups self-raising flour
1/2 cup caster sugar
1/2 cup milk
2 eggs
2 ripe bananas, mashed
1 cup (200g) Nestle Dark Choc Bits

Preheat oven to 200C or 180C fan-forced. Line a muffin tray with paper cases. Melt butter in a small saucepan or heat-proof bowl in the microwave. Set aside to cool slightly.

Sift flour into a mixing bowl.
Stir in sugar. Make a well in the centre of dry ingredients.
Using a whisk, lightly beat milk, eggs and butter in a jug.

Add to dry ingredients, along with mashed banana. Using a wooden spoon, gently mix ingredients until just combined. Stir in choc bits. Don’t beat the mixture or the muffins will be tough.

Spoon the mixture evenly into the muffin cases. Bake for 20 minutes or until firm on top when lightly touched (get an adult to help with this). Leave in the tray for 3 minutes. Transfer the muffins to a rack to cool.

Recipe and Photo: Di Bo

HONEY OATS AND CRANBERRY MUFFINS

2 1/2 cups self-raising flour
2/3 cup rolled oats
1/3 cup cranberries
1 1/4 cups milk
1/2 cup honey
1 egg, lightly beaten
90g butter, melted

Preheat oven to 180°C. Lightly grease a muffin tray.

Sift flour into a large bowl. Add 1/2 cup oats and cranberries. Stir to combine. Make a well in the centre. Combine milk, egg, butter and honey in a jug. Pour milk mixture into the well. Using a large metal spoon, stir until just combined (don’t over-mix).

Spoon mixture into muffin holes until three-quarters full. Sprinkle muffins with remaining oats. Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Allow to cool in pan for 1 minute. Turn out onto a wire rack to cool.Serve.

SOURCE: Recipti

GESONDHEIDS MUFFINS VIR DIABETE
2 eiers
halwe koppie olie
3 koppies nutty wheat(volkoringmeel)
1 koppie oats
2 teelepels koeksoda meng met die melk
1 teelepel bakpoeier
1 koppie rosyne
en 2 koppies melk

Meng alles saam,moenie te veel meng nie ,skep in muffin panne en bak vir 30 min ek bak op 180c.

BRON – Belinda Minnie

All people with any type of diabetes who wish to use our recipes, should do so in consultation with their diabetes healthcare team. If you have diabetes it is important to know your risk factors.

Persone met enige tipe diabetes wat ons resepte wil gebruik, moet dit in oorleg met hul diabetes-gesondheidsorgspan doen. As jy diabetes het, is dit belangrik om jou risikofaktore te ken.

BILTONG AND CHEESE PUFFS
500 ml cake flour
25 ml baking powder
2 ml salt
Pinch of Cayenne pepper
500 ml mature Cheddar cheese
100 gr wet Biltong cut into small pieces (can use biltong powder)
500 ml milk
2 eggs

Preheat oven to 200 ºC.
Smear the hollows of the muffin pans with butter or spray with spray and cook.  I use the mini muffin pans (bite size).
Sift the flour, baking powder, salt and cayenne pepper together.
Add the biltong and grated cheddar cheese and mix well.
Beat the eggs and milk together and add to flour mixture.  Mix until the dough is runny.
Fill the hollows of the muffin pans till 2/3 full.
Bake for 15 to 20 minutes in the middle rack of the oven until golden brown.
Serve with butter and extra cheese.

PLEASE NOTE:
The biltong may be replaced with bacon, ham or other item of your choice.

I have also made the mixture without biltong, and after placing mixture in the muffin pans, drop a small amount of pre-cooked minced meat in the centre of the dough. Use minced meat made for spaghetti bolognaise or something similar that was left over.

This is a very forgiving recipe and can be played with to your hearts content.
Enjoy every time you make this!
Recipe: Anita Greyling

APPLE CRUNCH MUFFINS
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup white sugar
1 egg
1 cup milk
1/4 cup vegetable oil

TOPPING
1/2 teaspoon cinnamon
1/4 cup castor sugar
1/4 cup chopped nuts

Method:
1. Preheat oven to 200 degrees C.
2. Stir together the flour, baking powder, salt and sugar in a large bowl. Make a well in the center. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Fold in the chopped apple. Pour the batter into greased muffin pan/s or paper lined muffin pan cups.
3. Mix the topping ingredients together and sprinkle a little on top of each un-baked muffin.
4. Bake for 15 – 20 minutes, or until golden brown.
Jammer, die resep wat ek het is vir ‘blueberries’ en ek het nie gehad nie toe sit ek appel in…so ‘n koppie
BRON – Jenny Fitchet

CHOC CHIP MUFFINS

100g Stork Bake
240ml brown sugar
Pinch of salt
175ml milk
10ml baking powder
325g cake flour
5ml vanilla essence
1 large egg
180ml chocolate chips

Method:
Preheat oven to 180°C.
Cream sugar and Stork Bake until light and fluffy or beat at medium speed with an electric mixer.
Beat in egg, vanilla essence and milk.
Combine the flour, baking powder and salt and mix to combine. Make sure not to over beat the mixture.
Fold in the chocolate chips. Divide the mixture equally into a greased muffin tray.
Bake for 20 minutes or until golden brown.
Geplaas deur Sa-eeda Daniels