CORA SE WORSIE MUFFINS
500 ml koekmeel
15 ml bakpoeier
knypie sout
knypie rooipeper
125 ml fyngerasperde chedderkaas
5 ml fyngekapte vars pietersielie
2,5 ml droë gemengde kruie
4 weense worsies, klein gesny
2 ekstra groot eiers
75 ml olie
312 ml melk

Voorverhit die oond tot 180°C.
Lewer 12 groot of 24 klein muffins.
Nou maak jy so:
Sif die meel, bakpoeier, sout en rooipeper saam.
Roer die kaas, pietersielie, gemengde kruie en worsies by.
Klits die eiers, olie en melk saam.
Meng die melkmengsel en meelmengsel liggies saam.
Skep die beslag in muffinpannetjies en bak vir 20 minute.
Resep en Foto: Cora Naude

CORA SE MUFFIN PIZZA’S
My deeg vir pizza is:
3 koppies meel
3 teelepels bakpoeier
Sif dit saam in ‘n mengbak en maak ‘n holte.
Meng in ‘n maatbeker:
1 koppie melk
100 ml olie
Voeg dan die melk/olie by die meel en meng tot ‘n deeg.
Gooi op ‘n meelbestrooide werksplank en knie of druk met die handpalm tot ‘n hanteerbare deeg.
Ek breek bolletjies af en rol sirkels.

Ek smeer ook die sous op:
60 ml tamatiesous
45 ml olie
45 ml warm water
Meng dit en smeer op basis. Sit op pizza waarvan jy hou.
Bak in oond by 180°C vir 15 tot 20 min.
Resep en Foto: Cora Naude

ELNA SE ONTBYT MUFFINS
Foto en resep: Elna Erasmus
FOOD LOVERS RECIPES
500 ml koekmeel
15 ml bakpoeier
2 ml sout
knypie rooipeper
360 g oorskiet hoender, fyn gesny
6 snytjies gipsy ham, in blokkies gesny
60 g gerasperde kaas
500 ml melk
2 eiers

Voorverhit die oond 200°C.
Spuit muffin pannetjies met kleefwerende middel.
Sif droë bestanddele saam.
Voeg hoender, ham en kaas by.
Klits melk en eiers saam.
Voeg by meelmengsel en meng tot ‘n slap deeg.
Skep die holtes van die muffinpannetjies twee derdes vol deeg.
Bak vir 20 minute tot goudbruin.

CUPPACHINO MUFFINS
500 ml koekmeel
2 teelepels bakpoeier
1/2 teelepel sout
125 g sagtebotter
100 ml suiker
2 eiers
1 koppie water
100 ml cuppachino poeier

Meng alles saam tot ‘n deeg en skep in muffin pan, bak 20 min by 180 ºC en voila..
Jy kan natuurlik melk gebruik in plaas van water, maar water werk net so goed
Resep en foto: Adele oosthuizen

CHOCOLATE MUFFINS WITH BLUEBERRIES AND WHITE CHOCOLATE
What should a Sunday dessert be like if it is to disappear as soon as it has been served? In my home we need two things: chocolate and fruit. These ingredients usually ensure my culinary success. Recently I used them to prepare muffins with blueberries and white chocolate. They were yummy, fluffy inside and crunchy outside, and it was possible to smell the sweet, chocolate fragrance in the corridor outside our flat. As usual, some of them were packed in boxes for my children’s packed lunch.
(12 muffins)
300g of flour
3 tablespoons of cocoa
150g of butter
170ml of milk
160g of brown sugar
2 eggs
2 flat teaspoons of baking powder
½ teaspoon of baking soda
1 teaspoon of vanilla essence
12 bars of white chocolate
blueberries

Heat the oven up to 190ºC. Put some paper muffin moulds into the “dimples” of a baking pan for muffins.
Melt the butter in a pan. Leave to cool down.
Mix together the dry ingredients of the muffins: flour, sugar, baking powder, baking soda and cocoa. Mix together the milk, vanilla essence and eggs in a separate bowl. Add the egg mixture to the dry ingredients and mix them in. Add the melted butter and mix it in again.
Put the dough into some paper muffin moulds up to 1/2 of their height, and put 3-4 blueberries and one piece of white chocolate on top. Add some dough on top. Bake for 20-25 minutes.
Source and photo: Katarzyna Posłuszny
https://www.home-madepatchwork.com/

NADIA’S NECTARINE MUFFINS
1 cup flour
1 cup oats
½ up brown sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup butter, melted
1 cup sour cream
1 egg
1 cup nectarine, chopped
For the top:
cinnamon
brown sugar

Combine the dry ingredients in one bowl and then take a separate bowl to combine the wet ingredients. Add the wet and dry ingredients together and combine. Add the nectarine and combine gently.
Scoop the mixture into a muffin pan and the sprinkle the cinnamon and brown sugar mix over.
Bake at 200°C for 16-18 minutes or until done.
Ek het nie suurroom gehad nie. Toe het ek sommer maar gou my eie karringmelk gemaak. Maar jy kan ook Griekse yogurt gebruik. Ek het ook ‘n handvol chai seeds en ‘n ander saad en neut mengsel bygegooi. Hulle het baie lekker uitgekom.
Recipe posted by Nadia Thölix
Photo: Nadia Thölix

SPINACH MUFFINS
Ek het vandag hierdie spinasie muffins gebak. Moet sê dit is nogal lekker.
¾ cup of pureed spinach
1 teaspoon vanilla
2 eggs
¼ cup of oil
½ cup of applesauce
2 cups of flour
¾ cup of sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon of salt

Preheat oven to 350°F and spray muffin tin with cooking spray.
Puree spinach and add ¾ cups of it to a blender along with the vanilla, eggs, oil and applesauce. Blend until mixed together.
In a large bowl, combine all dry ingredients – flour, sugar, baking powder, baking soda and salt.
Add wet ingredients from blender and mix wet and dry ingredients until a batter forms. Pour into muffin tins so each muffin is ⅔ full.
Bake for 20 minutes at 350°F or until a toothpick inserted into center comes out clean.

Photo: Elna Erasmus

BACON AND CHEESE MUFFINS
INGREDIENTS:
2 cups white whole wheat flour (or substitute all-purpose flour)
2 Tea spoons baking powder
1 1/2 teaspoon salt
2 tablespoons sugar
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 2/3 cup milk
2 eggs
1/3 cup olive oil (or vegetable oil)
8 ounces ham, diced (about 1 1/3 cup diced)
4 ounces cheddar cheese (or monterey jack, provolone, or havarti), shredded (about 1 1/2 cups shredded)
DIRECTIONS:
Preheat oven to 350-degrees F.
Prepare a muffin pan for 18 muffins with cooking spray or grease with butter.
In a large bowl, whisk together dry ingredients: flour, baking powder, salt, sugar, cayenne pepper, ground black pepper. Set aside.
In a separate bowl whisk together milk, eggs, and oil.
Add wet ingredients into dry and mix until just combined. Do not over mix.
Stir in ham, and cheese until just incorporated.
Distribute batter evenly into 18 muffin cups, and bake at 350-degrees F for 30 minutes, or until a cake tester or toothpick comes out clean
Source: Amy Johnson
Foto: Nikki Coetzee

RHUBARB MUFFINS WITH CRUMBLE TOPPING AND LEMON ICING

My children love muffins. This year to give them joy on Children’s Day I prepared fluffy, moist muffins with rhubarb, a crunchy crumble topping and lemon icing. They were excellent and everybody, not only the children, liked them.

Ingredients (12 muffins)
dough
250g of flour
1 teaspoon of baking powder
half a teaspoon of baking soda
150g of brown sugar
1 teaspoon of vanilla essence
250ml of milk
60ml of oil
1 egg
a pinch of salt
crumble topping
40g of butter
80g of flour
40g of caster sugar
other ingredients:
3 long sticks of rhubarb
2 tablespoons of brown sugar
icing
6 tablespoons of caster sugar
juice from one lemon

Heat the oven up to 190C. Put some paper muffin moulds into the “dimples” of a baking pan for muffins.
Make the crumble topping: mix all the ingredients and knead them until you have the consistence of wet sand.
Clean the rhubarb, peel it and cut it into 1 cm pieces. Sprinkle with sugar and leave for half an hour.
Mix together the dry ingredients of the muffins: flour, sugar, baking powder, baking soda, salt and millet groats. Mix together the 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 up to 2/3 of their height, and put the pieces of rhubarb on the top. Sprinkle with the crumble topping. Bake for 20-25 minutes.
Make the icing: mix the lemon juice with the caster sugar.
When the muffins are cold, decorate them with the lemon icing.

Source and Photo: Katarzyna Posłuszny‎
https://www.home-madepatchwork.com/

MARINA SE EIER EN SPEK MUFFINS
Geen “Carbs” eier en spek muffins. Lekker gesond vir die kinders se kosblik ook! Ek bak hierdie weekliks vir ons, my man vat van dit werk toe vir ‘n 10 uur snack of ligte middagete saam met ‘n lekker groen slaai. Jy kan enige iets bysit soos jou smaakorgane en voorkeure jou voorskryf… die basis is 6 eiers en 1-2 koppies kaas.
Resep maak 12 muffins

6 eiers, geklits in ‘n bak soos vir roereiers, met room of melk (ek gebruik free range)
Voeg die volgende by:
½ pakkie gekapte spek, vir variasie sit ek soms tuna in
1 grof gekapte ui / sprietui
1 – 2 koppies sterk cheddar kaas, gerasper
sout en peper na smaak
klein bietjie chilli flakes, opsioneel
klein stukkies brokkoli, opsioneel

Skep in muffin pannetjie (12 klein of 6 groot pan)
Bak 180°C vir 30 min of tot lekker bruin bo-op.
Bêre dit in ‘n lugdigte houer – dit hou 5 dae in die yskas.

Resep en foto: Marina Hiscock