OREO SURPRISE
Gebruik enige muffin resep. Ek het die “easymix cuppuccino-flavoured” muffinmengsel gebruik.
Plaas ‘n oreo koekie onder in ‘n papier muffin houertjie.
Skep ‘n lekker groot skep karamel kondensmelk op die koekie en dan die muffinbeslag.
Bak die muffins in ‘n voorverhitte oond vir 20 min by 180ºC.
Bron: Annelise Engelbrecht
CHOCOLATE CHIP COFFEE MUFFINS
2/3 cup whole milk
5 tablespoons butter, melted
3 tablespoons instant coffee granules
1 ½ teaspoons vanilla extract
1 large egg, lightly beaten
2 cups cake flour
2/3 cup sugar
½ cup semisweet chocolate chips
2 teaspoons baking powder
¼ teaspoon salt
Cooking spray
Preheat oven to 190°.
Combine first 5 ingredients.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl; stir well with a whisk. Make a well in center of flour mixture. Add milk mixture to flour mixture; stir just until moist.
Spoon batter into 12 muffin cups coated with cooking spray. Bake at 190° for 18 minutes or until done. Remove muffins from pan immediately; place on a wire rack.
Photo: Susan Loock
KAAS EN SPEK POFFERTJIES
BRON: Yvonne Brazer
500 ml koekmeel
10 ml bakpoeier
2 ml sout
knypie rooipeper
2 teelepels pietersielie
3 teelepels garlic flakes, voeg soveel in soos jy wil
1 fyn gekapte ui
1 pakkie spek, jy kan soveel insit soos jy wil
500 ml gerasperde kaas
500 ml melk
2 eiers
Voorverhit oond tot 200 °C.
Smeer of spuit holtes van kolwyntjiepanne.
Sif koekmeel, bakpoeier, sout en rooipeper saam. Gooi die pietersielie en garlic by.
Voeg die kaas by en meng.
Klits die eiers en melk saam en voeg dit by die meelmengsel en meng tot slap deeg.
Skep holtes van die panne 2/3 vol. Skep stukkies gekapte spek bo-op.
Bak poffertjies vir 10 – 15 min of tot goudbruin. (Moenie te lank bak nie, anders is dit te droog)
Bedien warm. Ek het 2 pannetjies uitgekry.
APPEL KANEEL MUFFINS
Oond 180 gr C.
Smeer holtes van 2 muffinpanne.
Klits saam:
125 gr sagte margarine,
125 ml suiker
en 2 eiers goed saam.
Voeg by:
1 klein blikkie tertappels, fyner gesny,
halwe k sultanas,
2 k bruismeel,
knippie sout,
1 k melk
en 1 t vanilla geursel.
Meng liggies deur en skep in panholtes. Sprinkel kaneelsuiker oor elke muffin en bak vir 25 minute tot gaar.
250 g maalvleis, gebraai met uie en sampioene (geen sout – peper of knoffel)
500 g spinasie, kook tot sag
Meng:
4 eiers
1 bakkie suurroom
1 bakkie gladde maaskaas
1 pakkie bruinuiesop
½ koppie cheddar
Meng en roer al die vleis en spinasie by. Bak as een hele tert of soos in muffin pan en strooi cheddar bo-op. Bak tot goudbruin. Dit vries heerlik. Jy kan die mengsel ook optooi met green peppers ens. dit is regtig ‘n baie lekker resep.
BRON – Sharon Du Toit
Foto: Cora Naude
MASHED POTATO PUFFS
12 to 24 puffs, depending the size of the pan used
2 cups mashed potatoes
3 large eggs, beaten
1 cup grated cheese such as Parmesan or Gruyere, divided
1/4 cup minced chives
1/4 cup diced cooked bacon or ham, optional
Salt and freshly ground pepper
Sour cream, to serve
Heat the oven to 400°F and lightly grease the cups of a mini-muffin tin. Whisk together the mashed potatoes, the eggs, 3/4 cup of cheese, the chives, and ham. Season, if necessary, with salt and pepper. The seasoning will depend on how seasoned your mashed potatoes were to begin with. Mound a spoonful of the mixture in each muffin cup. Sprinkle the tops with the remaining 1/4 cup of grated cheese. Bake for 20 minutes, or until the potato cups are set, browned on top, and hot through. Let cool for about 5 minutes in the pan, then use a spoon or knife to gently release them from the pan. Serve immediately with dollops of sour cream, if desired
SOURCE: Nicolene Schalkwyk
KOOS SE JUMBO SOUTTERTJIES
Ek het weer my Jumbo Sout Tertjies prober. Die resep op die blog het ek bietjie verander vir twee redes.
Die mengsel is brood en melk saam met al die ander by voegsels.
Ek vind die brood en melk maak die tert vir my bietjie papperig.
Ek het deesdae die ding dat gekoopte brood vir my suur proe en ek proe die brood onmiddelik in die sout tert.
Ek het toe n nuwe resep prober en die Jumbo tertjies is so vining op ge-eet ek kon nie eers n foto neem nie maar die voorkoms is dieselfde as my vorige probeer slag so ek wys hoe lyk die Jumbo Sout tertjies.
Ek het die brood vervang met n bindmiddel wat ek gebruik in burger patties wat gekoop word as gedroogte brodd krummels. Hulle se daar is noe soyia in nie. Ek wys n foto hoe dit lyk.
Die resep.
1 Beker of 165 gram Krummels
Melk omtrent n halwe beker net tot die krummels goed nat was en mooi deur gemeng het.
Vulsul was
Uie
Peppers geel en rooi
Gammon, Cheese grillers, Bacon, Russians, Ham en nog
Alles gebraai in botter. Verskoon my pan maar dit is my bak en brou pan.
Ek het op die einde n halwe pakkie bruin uie sop oor die vulsul gestrooi en gelos om te smelt op die vulsul eers na alles gesmelt het, het ek 2 kee deur geroer
Die vulsul my die melk en krummels mengsel gegooi en gemeng.
4 eier geklits en gemeng saam met die vulsul en krummels.
1 beker fyn gerasperde kaas in gemeng. Dieselfde hoeveelheid as die krummels.
Alles uit geskep in die Jumbo muffin bakkies tot amper vold en to bo-op fine gerasperde kas gepak.
In die oond op 180 ºC gebak met die oond fan aan vir 40 minute.
Foto en resep Koos van der merwe
LUI BRAN MUFFINS
My lui bran muffins – een pakkie Snowflake muffin mix, en dan die olie, melk en eier daarby gemeng.
Ek gooi dan rosyntjies en muesli by wat stukkies vrugte, neute en ‘oats’ in het, meng dit en in die muffin pannetjies en oond toe vir 20 minute!!
Die hoeveelheid melk en olie is agterop die pakkie aangedui. 180 grade Celsius vir so 20 minute
Resep en Foto: Jeanne Blignaut
PIESANG EN MALVALEKKER MUFFINS
Meng saam en hou eenkant
500 ml koekmeel
1 teelepel bakpoeier
125 ml semels
125 ml sagte bruinsuiker
75 g gesnipperde malvalekkers
Smelt 100 g margarien en 75 ml gouestroop saam en hou eenkant
Meng saam
185 ml plain jogurt
60 ml melk
5 ml koeksoda
1 groot piesang fyngedruk
Meng nou al die mengsels saam
Bak 20 min of tot gaar in muffin pannetjies
Bron: Marie Grobler
BLUEBERRY STEEL CUT OAT MUFFINS
YIELD: 12 MUFFINS
…these healthy muffins are super moist, and the steel cut porridge oats add a wonderful chewy texture.
Ingredients:
1 cup Rogers Steel Cut Porridge Oats
1 cup water, boiling
3/4 cup buttermilk
1/3 cup butter, melted
1 large egg
1 tsp vanilla extract
3/4 cup packed brown sugar
1 1/4 cups Rogers All Purpose Flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 cup blueberries (if frozen, do not thaw)
Directions:
Pour boiling water over steel cut porridge oats in a bowl; stir and cover with a plate. Let stand 10 minutes, then spread out over plate and transfer to freezer for 10 minutes to cool to room temperature.
Preheat oven to 375 degrees F. Prepare a 12-cup muffin tin by lining with papers or coating with nonstick spray.
In a medium bowl, combine steel cut porridge oats, buttermilk, melted butter, egg, vanilla extract and brown sugar.
In a separate large bowl, whisk together flour, baking soda, baking powder, salt and cinnamon. Stir in blueberries to coat. Add wet ingredients to flour mixture, stirring until just combined (do not overwork the batter). Spoon batter into muffin cups and bake 20-25 minutes, until tops spring back lightly when touched. Cool slightly in muffin tin before transferring to racks to cool completely.
Nutrition information per 1 muffin: 204 calories, 6 g fat, 3 g saturated fat, 0 mg cholesterol, 248 mg sodium, 32 g carbohydrate, 2 g fibre, 14 g sugars, 5 g protein.
Photo by Esme Slabbert
