SPINACH MUFFINS
375 cake flour
10 ml baking powder
3 ml salt
1 ml cayenne pepper
250 ml cooked chopped spinach
100 ml milk
100 ml cooking oil
1 egg
Sift dry ingredients together. Add spinach, raw bacon and grayed cheese and mix slightly.
Beat milk, oil and egg together, and stir into dry ingredients. Mix until flour is moistened; batter should still be lumpy. Spoon into greased muffin tins, filling each two-thirds full.
Bake in a preheated oven at 190oC for 15-20 minutes
Makes 12
Fotos: Petré van Jaarsveld

CHEESE AND CHIVE MUFFINS
Ek het die melk vevang met Amasi…
1 egg
200 ml milk
250 ml cake flour
10 ml baking powder
2 ml dry mustard
2 ml cayenne pepper
375 ml grated chear cheese
50 ml chopped chives
In a measuring jug, beat egg lightly with fork, then fill jug with milk to 250 ml measure
Sift dry ingredients together, add cheese and chives, and mix in liquid until flour is moistened; batter should still be lumpy.
Spoon into greased muffin tins, filling each two-thirds full. Bake in a preheated oven at 200oC for 15 minutes until golden brown.
Makes 8
Fotos: Petré van Jaarsveld

GRANADILLA AND MINT MUFFINS
500 ml cake flour
125 ml castor sugar
15 ml baking powder
100 g butter, cut into cubes
125 ml fresh mint, finely chopped
1 x 170 g can granadilla pulp
buttermilk
1 extra-large egg
60 ml icing sugar
15 ml lemon juice

Sift the flour, castor sugar and baking powder into a mixing bowl. Rub in the butter, then add the mint. Pour the granadilla pulp into a measuring jug and add just enough buttermilk to make up 250 ml. (± 125 – 150 ml). Beat in the egg, then add this mixture to the dry ingredients and mix until just combined.
Spoon into a muffin pan sprayed with non-stick cooking spray.
Bake at 200°C for about 20 minutes. Remove from the pan and place on a cooling rack.
For the icing, combine the icing sugar and the lemon juice to form a thick glace icing. Spoon over while the muffins are still warm or drizzle over when cool.
Photo: Melissa Ann Vermeulen

PIESANG MUFFINS MET TREACLE SUIKER
125 g botter
250 ml treacle suiker
250 ml koekmeel
250 ml nutty weat meel
2 eiers
3 groot piesangs fyn
5 ml caramel essence
5 ml koeksoda
5 ml bakpoeier
5 ml cinnamon

Room botter, suiker, caramel essence saam, klits eiers by, dan fyn piesangs.
Meng meel, bakpoeier en koeksoda saam.
Meng alles saam, skep in gesmeerde muffinpan, maak 15 groot muffins.
Bak in voorverhitte oond 180°C vir 15-20 min.
Foto en resep:  Ronel Lewies Pretorius

PUMPKIN MUFFINS WITH CHOCOLATE
Today I would like to share with you the recipe for a dessert which was made with internet inspiration and the combination of two other recipes: carrot cake and pumpkin muffins with fruit stew. These muffins were an immediate hit at my Halloween party last year. I had to use baked and blended pumpkin for them. This time I used raw, grated pumpkin. I prepare carrot cake in exactly the same way. One of the ingredients in both desserts is cinnamon. It gives baked goods a slight taste of gingerbread. Thanks to the juicy vegetables, the muffins are moist and yummy even the next day.
(24 muffins)
210 g of grated pumpkin
2 eggs
200 g of flour
180 ml of oil
180 ml of milk
130 g of brown sugar
1 teaspoon of baking powder
1 teaspoon of cinnamon
100 g of chopped dark chocolate
150 g of white chocolate

Heat the oven up to 180°C.
Put some paper muffin moulds into the “dimples” of a baking pan for muffins.
Mix together the dry ingredients of the muffins: flour, sugar, baking powder and cinnamon.
Mix together the grated pumpkin, oil, milk and egg in a separate bowl.
Add the egg mixture to the dry ingredients and mix them in.
Put the dough into some paper muffin moulds.
Bake for 25 – 30 minutes.
Melt the white chocolate in a bain-marie.
Decorate the muffins with the chocolate.
Photo and recipe by Katarzyna Posłuszny
https://www.home-madepatchwork.com/

PIESANG EN GRONDBOONTJIEBOTTER MUFFINS
4 piesangs
1 1/2 koppie meel (Ekt self raising gebruik)
1/4 teelepel sout
1 teelepel bakpoeier
1 teelepel koeksoda
1 eier
1/3 koppie grondboontjie botter
1/4 koppie canola olie
5 ml karamel essense
1/2 koppie bruin suiker
12 Groot muffins gekry gebak 25 min op 190 grade C
Maak piesang, grondboontjie botter, eier, olie, vanilla. Meng suiker by
Sif saam sout, meel, koeksoda, bakpoeier.
Gooi by piesang mengsel
Gooi in muffin pan bak vir 20/25 min op 190ºC
Foto en resep:  Ronel Lewies Pretorius
2de Foto:  Rina Kleinhans
Ek het vanoggend net 3 groot oorryp piesang gehad en die resep vra vir 4 toe gooi ek ‘n lekker hand vol rosyne by, het die suiker met helfte xylitol vervang, en so bietjie bruinsuiker bo-oor gestrooi voor ek dit gebak het. Dit is regtig ‘n heerlike klam muffin, probeer dit gerus.

VINNIGE APPEL MUFFINS
So het ek gemaak:
Een boks kits vanilla koek.
Meng een blikkie tert appels en klein blikkie (200 ml) soda water by.
Skep beslag in muffin pan.
Skil en sny vars appels in klein blokkies en sit op beslag en strooi kaneelsuiker oor.
Bak 25 min @ 180° C
Foto en resep:  Sandra O’Connell

MAKLIKE MAALVLEISPASTEITJIES
Foto en resep deur Erna Van der Merwe
FOOD LOVERS RECIPES
2 ekstra groot eiers
250 ml melk
200 ml kookolie
2 koppies bruismeel
2 teelepels bakpoeier
1 teelepel garlic and herb spice of geur soos jy wil
afgekoelde gaar maalvleis
(Ek het bruismeel met koekmeel vervang en 2 ekstra teelepels bakpoeier bygegooi)

Oond op 200°C.
Klits die eiers, melk en olie saam.
Voeg die droë bestanddele by.
Meng goed tot ‘n slap deeg.
Voeg nog melk by indien die deeg nie slap genoeg is nie.
Spuit 2 muffin panne en skep 1 eetlepel deeg onder in holte. Dan 1 teelepel vleis. En dan weer bietjie deeg om vleis te bedek.
Bak 10 tot 15 min lank. Laat effens afkoel en haal versigtig uit pannetjies.
Mens kan dit met enige left-over vleis ook maak. Enige maalvleis sal lekker wees.
(Die resep is van my ma se slap degie resep wat jy oor vleis gooi vir ‘n kors. Ek het die resep net groter gemaak.)
Marie Erasmus: Jy kan dit vries ek het ‘n klomp in klein kolwyntjiepanne gemaak en gevries. Haal net ‘n ruk uit om te ontdooi. As ek dit voorsit, sit ek dit net n rukkie in mikrofolfoond. Maak net lou, nog net so lekker.

CHRISTA SE MUFFIN PANNEKOEK
500 ml koekmeel
10 ml bakpoeier
5 ml dout
4 eiers
400 ml melk
350 ml water
10 ml suurlemoensap
Knippie neutmuskaat
200 ml olie
Sif droe bestanddele saam
Klits eiers, melk, water en suurlemoensap saam en voeg by droe bestanddele. Klits olie by.
Laat staan so rukkie dat die bestanddele bietjie ‘bond’
Stel oond op 180º
Spuit muffin pannetjies lekker
Dan kom die lekker wat jou hart begeer – kaas, gaar gesnipperde bacon, nutella…. of net so sonder iets. Gooi beslag halfvol in elke holte. Druk dan jou begeerte in of net so en bak vir ongeveer 20 min tot gaar.
Ons het kaneelsuiker op die skons gegooi en my seun het sy geliefde “kattebotter” op gesmeer. Dit is lekker warm of koud
Resep en Foto: Christa Boyce

WHOLEMEAL CHOCOLATE MUFFINS WITH RASPBERRIES
The first week of the school year is over. After two months in which the children did nothing, it was the most difficult time of the year. In a while, when the children get used to schoolwork, it should be easier.
In order to sweeten this difficult time, today I prepared some very chocolaty wholemeal muffins. They were dark, with a thick, glossy frosting, and the juicy raspberries looked fabulous, smelled irresistible and tasted even better. They were the best fresh – still hot with melted chocolate inside. In any case, you should try them for yourselves.
For 10 muffins
dough:
150 g of wholemeal flour
3 tablespoons of cocoa
3 tablespoons of oil
130 g of brown sugar
140 ml of milk
1 egg
1 teaspoon of baking powder
10 pieces of dark chocolate
frosting:
50 g of butter
100 g of dark chocolate
raspberries
Heat the oven up to 180ºC. Put some paper muffin moulds into the “dimples” of a baking pan for muffins.
Mix together the dry ingredients of the muffins: flour, sugar, baking powder and cocoa. Mix together the milk, oil and egg in a separate bowl. Add the egg mixture to the dry ingredients and mix them in.
Put the dough into some paper muffin moulds up to 1/2 of their height, and put one piece of dark chocolate onto each one. Add some dough on top. Bake for 20-25 minutes.
Now for the chocolate frosting. Heat the milk and butter. Add the crushed dark chocolate. Stir until the chocolate is melted. Decorate the muffins with the frosting and the raspberries.
Recipe posted by Katarzyna Posłuszny
Photo: Katarzyna Posłuszny
https://www.home-madepatchwork.com/