GERHARD’S BANANA LOAF
1 cup sugar
125g butter
4 bananas
2 eggs
2 cups flour
1 teaspoon Bicarb Soda
1/2 cup boiling water
1 teaspoon Baking powder
1 teaspoon vanilla essence

Beat sugar and butter well.
Add mashed bananas, well-beaten eggs, flour, bicarb soda dissolved in boiling water, essence and lastly the baking powder to the butter and sugar mix.
Mix well.
Pour into prepared pan and bake in hot oven for 20min.

Ps: the recipe is enough for 1 large loaf OR 1 medium plus the 12 muffins sized. For these in pic, I x3 the recipe.

Photo and Recipe: Gerhard Kock

PAMPOEN MUFFINS OF BROODJIE
Het al paar keer muffins gemaak – HEERLIK (eie foto). Lekseltjie deeg oorgebly toe blits ek dit in mikrogolf vir 1 min op hoog -troosprys terwyl res bak!
Vandag dit in broodjie vorm saam met patat meel gebruik – eie foto! Sonder patatmeel effe ligter en droër tekstuur. Patatmeel help vir lekker dig dog klam tekstuur.

1,5 koppie koekmeel (het vandag 1 koppie gewone meel en ½ koppie patat meel gebruik – WENNER)
½ teelepel bakpoeier
1 koppie (ongeveer 250 g) boerpampoen, gekook en fyngedruk
½ koppie olie
2 groot eiers
1 ¼ koppie suiker
½ teelepel kaneel
¼ teelepel gemmer
⅛ teelepel fyn naeltjies
⅛ teelepel neutmuskaat
½ teelepel sout
½ teelepel koeksoda

Kaneelsuiker:
1 eetlepel suiker
1 teelepel kaneel (pas aan na smaak)

Sif bakpoeier en meel en al die droë bestanddele saam.
In ‘n ander mengbak meng die nat bestanddele en pampoen.
Voeg die meel- en nat mengsel saam en meng goed maar nie oormeng nie.
Deel in muffin pannetjie in  (maak so 12 – 14) of middelslag broodpannetjie.
Meng kaneelsuiker en strooi oor die deegmengsel in die muffin pannetjie.
Muffins bak 20 – 25 min by 180ºC
Broodjie bak 30 – 40 min.
Bron en foto: Carmari Fourie Strobos

VANILLA CHOC CHIP MUFFINS
Ingredients:
1 1/2 cups flour
1 1/2 teaspoon baking powder
1/2 cup sugar
1/2 teaspoon salt
1 cup milk
1 Egg
1/3 cup butter,melted
1 Cup chocolate chips

Method:
Mix together flour,baking powder,sugar and salt. Stir in milk ,egg and chocolate chips. Pour batter into muffin cups/pan. ***REMEMBER NOT TO OVER MIX THE BATTER***Bake in preheated oven @180 degrees for 15 to 20 mins.

Picture: Monique Matsebe

WAYNE SE TANNIE SE BOELIE-BIEF TERTJIES
Resep en foto:  Wayne Dugmore
FOOD LOVERS RECIPES
My tannie het op ‘n stadium vir troues gebak. Al die mense was altyd gaande oor hierdie tertjies. Dit bly tot vandag toe nog een van my gunstelling happies.
1 blik boelie-bief, fyngedruk met vurk
1 groot ui, fyngerasper
2 groot tamaties, fyngerasper
2 eetlepels pietersielie
2 koppies cheddar kaas, gerasper
2 eiers, geklits
2 hoogvol eetlepels bruismeel
Rooipeper vir bo-oor (opsioneel)
Paprika vir bo-oor (opsioneel)

Voorverhit jou ond tot 180°C.

Bespuit jou klein cup-cake pannetjies.
Meng al die bestandele goed saam.
Skep ‘n teelepel vol mengsel in elke klein cup-cake gaatjie.
Sprinkel ‘n bietjie rooipeper of paprika bo-oor. Jy kan dit skoon los ook.
Bak in die oond tot dit net begin verkleur – so 20 tot 25 minute.
Gebruik ‘n klein spatula, of stomppunt mes, om die tertjies los te maak in die pannetjies. Laat dit in die pan staan vir so ‘n minuut – dit help dat die tertjies hul vorm behou (soos die kaas stol).
Keer uit en geniet.
1 blik boelie-bief lewer so 4 dosyn tertjies.
Jy kan hierdie mengsel ook in ‘n groot souttert omskep – dit bak dan net langer. Hou ook maar fyn dop omdat die kaas soms vinnig bruin en hard word.

SASKATOON BERRY MUFFINS
( can also use blue berries):

Ingredients:
1/3 cup butter
1/3 cup milk ( I added extra )
1 large egg
1 large egg yolk ( or another large egg)
1 tsp vanilla extract
1 1/2 cups all purpose flour
3/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
2 cups fresh or frozen ( don’t thaw them) blue berries or Saskatoon berries.

Directions
Preheat the oven to 375F (190 degrees C), and line a 12 cup muffin pan with paper liners.
Whisk together the milk, egg, egg yolk and vanilla. In a larger bowl, stir together the flour, sugar, baking powder and salt. Add the butter mixture and stir until almost combined; add the berries and gently stir just until blended.
Bake in the oven for 20- 25 mins until golden

Photo: Mareli Dhal and tested

ES’S HIGH FIBRE BRAN MUFFINS FOR YOUNG AND OLD
Fresh out of the oven – Just had to have one immediately! The verdict, although my own – <3 it.
Ingredients
250 ml orange juice
500 ml High fibre bran
½ stick/ (55g)/ ¼ cup butter – room temperature
¼ cup applesauce, unsweetened
250 ml brown sugar
2 large eggs
500 ml cashew milk + 10ml vinegar (to make your own buttermilk)
3 tsp baking soda
1½ cup whole wheat flour
1 cup all-purpose flour
½ teaspoon salt
12 dates, pips removed and chop in small pieces
250ml all High fibre bran
Directions
Preheat oven to 400 degrees F.
In a large microwave container, heat the orange juice, till very hot – do not boil it.
Mix juice and 500ml High fibre bran together and set aside.
Mix the milk and vinegar (to make buttermilk), add the dates and let it rest for 5 minutes. If you prefer you can use regular buttermilk. I did not have any, so I made my own.
With a handheld electric mixer, beat butter, sugar, applesauce and eggs together.
Add baking soda, flours and salt, and now add all the remaining ingredients.
Lastly add the additional 250ml High fibre bran.
Mix with a spoon or spatula until blended.
Grease muffin tin. Fill each tin ¾ of the way full with batter.
Bake for 15-20 minutes or until the muffins bounce back or until a cake tester inserted into the middle comes out clean.
This recipe makes a lot. I made 24 regular size muffins.
They freeze really well. Just store them in an airtight container.
Pop one in the microwave for 20-30 seconds and you have a warm and delicious muffin that tastes as if just out of the oven.
If you don’t want to make all the muffins at once, you can leave it in your fridge for up to 2 weeks and make fresh bran muffins every day in a just a few minutes!

Original Idea: Super Healthy Kids, but I dramatically modified and adapted the original recipe. I basically only used the high fibre idea.
Prepared, tried and tested by: Es Slabs

Yes, I know I make a lot of muffins, but all of these can be made in a bread pan or any other shape you prefer. The reason for making all different types of muffins, its easy to take to work for breakfast or a snack.

ES SLABS 30-DAYS HEALTHY MUFFINS
2 cups crushed Weet-Bix (±4)
2½ cups nutty wheat flour; today I used whole wheat bread flour as I did not have other available.
1 teaspoon salt
2½ teaspoons bicarbonate of soda
1 cup sweetened coconut
½ teaspoon cinnamon
1 cup fruit and seeds:-
In this batch I used: Cranberries, yellow sultanas, pumpkin seeds, pecan nuts, slivered almonds
2 eggs
1½ cups demerara sugar
2 cups unsweetended Almond milk
½ cup VOO (olive oil)
1 teaspoon vanilla essence

Combine and mix the dry ingredients together.
Whisk the eggs, sugar, milk, oil and vanilla.
Add the wet to the dry ingredients and mix till well blended and no dry spots visible.

Leave overnight in the fridge
Fill greased or paper lined muffin tins ¾ full and bake at 200C/400F for 15-20 minutes or until a skewer comes out clean.
You can serve it warm with a glass of fruit juice or pack for lunchboxes.

TIP: The muffin batter can be stored in the fridge in a sealed container for up to a month.

Source: Own creation
Recipe posted en photo:  Esme Slabs

You can add any combination of fruit in this mixture, I use what I have available at the time. Have used cake mix and its super yummy

WILMA SE DIABETIESE NEUTE EN PIESANG MUFFINS
4 piesangs, fyngedruk
2 eiers
500 ml koekmeel
Knippie sout
5 ml vanieljegeursel
125 ml sagte botter of margarien
100 ml selati versoetter
7 ml bakpoeier
3 ml koeksoda
125 ml gekapte neute

Room die botter/margarien en die versoetter saam tot liggeel. Klits die eiers een vir een by. Voeg die vanieljegeursel by en meng weer. Sif die droebestandele, behalwe die koeksoda saam en voeg by die eiermengsel. Meng die koeksoda met bietjie melk en voeg by. Voeg laaste die fyngedrukte piesangs en dan die neute by.
Skep in kolwyntjiepanne en bak vir 1uur by 140gºC.
Maak ongeveer 24 muffins.
Resep en foto: Wilma Josey Verster

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.

OORSKIET MUFFINS
Oorskiet bees vleis ontbeen
Een aartappel
Een wortel
Een ui
3 eiers
20ml melk
Bruin brood ( het ni skilferkorsdeeg gehad nie)
Sout
Peper
Pietersielie
Metode.
Sny aartappel en wortel in klein blokkies
Kerf ui fyn
Gooi aartappels, wortel en ui saam vleis en kook tot sag
Rol gesnyde bruin brood met roller plat
Druk brood uit omtrent 100mm in deursnee
Sit brood in muffin pan en skep vleis driekwart vol
Klits eiers en gooi melk by
Gooi oor vleis mengsel
Gooi pietersielie op
Bak op 180 grade vir 20 min

Bron en foto: Corrie Swart
2de foto:  Petra Nel

ES’S WHEAT BRAN AND CRAISIN MUFFINS
1½ cups wheat bran
2 cups buttermilk – 1 small carton
1/3 cup canola or any other vegatable oil
1 egg
2/3 cup Maple sugar, or any brown sugar
½ teaspoon vanilla extract
1½ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon salt
½ cup craisins
½ cup rolled oats
½ cup desiccated/shredded coconut
½ cup chopped/crushed pecan nuts

Directions:
Preheat oven to 375°F.
Grease muffin cups or line with paper muffin liners.
Mix together wheat bran and buttermilk and let stand for 10 minutes.
Whisk the oil, egg, sugar and vanilla with an electric mixer till frothy.
Add to buttermilk/bran mixture and lightly mix through.
Add all the remaining ingredients and fold into above mixture till just blended.
Spoon batter into 13 prepared muffin tins. I use a measuring cup, (½ cup) and it’s perfect.
Bake for ±20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Prepared, tried and tested by: Esme Slabbert