Kreatiewe Kos Idees

Recipes, Kitchen, Home and Garden Tips.

Tagged with ontbyt

Ontbyt pizza

Gebruik gekoopte Today pizza base

Braai spek, sampioene, uie en peppers tot sag. Smeer nog tamatie relish op base indien verkies. Skep mengsel op die base.

Maak roereiers en skep bo-op. Stip met mayonasie en rasper baie kaas oor.

In die oond by 200 C vir so 15/20 minute

Eier bootjies

4 suurdeeg baguettes (Enige lang stewige broodrolletjie sal die ding doen)

250gr wors (jou keuse, vark, bees, kaasworsies, viennas ens ) gebraai en in stukkies gesny

250gr kaas, gerasper

3 groen spruit uie, dun gesny (gewone uie fyn gekap sal ook werk)

Sout en peper na smaak

Verhit die oond tot 180 C

Sny en trek uit die middel van al 4 broodrolletjies – los net ‘n bietjie in bodem en teen die kante. Klits liggies saam die eiers en die room. Klits res van die bestanddele by en voeg die wors by . Skep die beslag in die broodrolletjie boot. Plaas al 4 rolletjies op ‘n bakplaat en bak vir 25-28 minute of tot gestol in die middel. Laat afkoel vir 10 minute, sny en bedien.

Ontbyt muffin met eier

“The Rebel Within” is a savory breakfast muffin with breakfast sausage baked into the mix, plus a full soft-cooked farm egg inside

• 1 Cup all purpose flour

• ½ t baking powder

• 1 Cup cottage cheese

• 4 T unsalted butter, melted and cool

• 4 soft boiled eggs, peeled (recommend a 5 to 6 minute easy boil)

1. Adjust oven rack to middle position and heat oven to 400. Lightly grease a 6-cup muffin tin. We used a tin that makes larger than usual muffins.

2. Whisk flour, sugar, baking powder, salt and pepper together in large bowl. In separate bowl whisk cottage cheese, sour cream, melted butter, eggs, scallions and ham together. Gently fold wet mixture into dry until just combined (do not overmix).

3. Fill muffin tin halfway with batter and then lay the peeled soft-boiled eggs in and cover with remaining batter to cover. Bake until golden brown, about 25 to 35 minutes, rotating the tin halfway through.

4. Let them cool in the tin for about 5 minutes and then remove from the tin and serve.

Braaibroodjies Braai bygeregte

Written by Editorial Team

In our family a “braai” is not complete without a sweet or salty “braaibroodjie” It has been part of our tradition since my kids where very small and it’s still going strong with the grandchildren. Living in George it was the best thing ever having a braai at the beach and enjoying our braaibroodjie. Life is too short not trying all the different recipes and naturally you must not forget that there are so many different types of bread you can choose from. Big part of it is to not butter the outside as the bread must be crisp although some people prefer it with the butter on the outside, try it wthout first. What can be better than a fire burning and a glass of your favourite wine, good company and a BRAAI with BRAAIBROODJIES.

1. COTTAGE CHEESE “Braaibroodjie”

Bread of your choice – good buns

Butter or margerien

Cottage cheese, crumbs

Gerkins thinly sliced

Mrs Balls Chutney

Thinly sliced Onions – the purple onions work well

Butter the slices bread and add:

Mrs H. S. Ball’s Chutney

Cover with buttered bread and

Braai until golden brown and make sure the onions and tomato are cooked through

Bread of your choice

Butter or margerine

Grated cheddar cheese

Apples, the green apple works the best, cut it in half, and then cut in thin slices, so that it is nice and round.

Chillies cut in small pieces (optional) You can use a spice that you like.

Butter the slices bread and add:

Good portion of grated cheddar cheese

Apples to cover the entire bread

Place other buttered slice of bread on the top and press tightly together.

Good idea is to fasten the bread with a thin string or sewing thread and

Braai slowly to ensure the apples are cooked.

3. TRADITIONAL “Braaibroodjie”

Bread of your choice

Butter or margerine

Rainbow black pepper

Butter the slices bread and add:

Grated or slices cheese

Onions thinly sliced

Grind black pepper on the onions

Cover with buttered bread and

Braai until cooked.

Bread of your choice

Butter or margerine

Grated cheese, must be grated quite course

Apricot jam, not the runny time, if possible nice sliced of whole apricots. If you only have the runny type, mix it with the cheddar cheese.

Butter the slices bread and add:

Place buttered bread on top and

Braai to perfection

Bread of your choice

Butter or margerine

Black pepper – Rainbow

Oregano thinly sliced or you can use dried type

Butter the bread and add:

Mozzarella cheese sliced

Garlic spread thinly

Grate black pepper

Mozzarella cheese thinly sliced

Place butter slice on top and

Bread of your choice

Butter or margerine

MR H.S. Ball’s Chutney

Butter the bread and add:

Place grated cheese heavily on bread

Spread Mrs Ball’s chutney on the cheese

Place sliced tomatoes

Cover with cheese again

Place buttered bread on top and

BOEREWORS BRAAI BROODJIE

Tamatie en uie smoor of Chakalaka of Rhodes se tamatie mengsels of Miami se tamatie mengsels in blikkies

Breakfast braai broodjies

Kaas/spek muffins

Meng tot slap deeg.

3 koppies koekmeel

3k gerasperde kaas

Bak vir 12-15 minute in muffinpan teen 180 grade

6 repies spek, gebraai tot bros en dan in stukkies gebreek

100g cheddar, gerasper

’n handvol grasuie of die groen gedeeltes van sprietuie, fyngekap

’n klein bietjie vars pietersielie, fyngekap (opsioneel)

1.Meng die eerste sewe bestanddele (en die pietersielie, indien jy dit gebruik) in ’n groot mengbak en maak dan ’n holte in die middel van die mengsel.

2.Klits die eiers, melk en olie saam. Voeg dit by die droë bestanddele. Roer net tot gemeng. Moenie dit te veel roer nie.

3.Smeer die holtes van ’n groot muffinpan en skep dan die deeg in die holtes (vul dit tot sowat twee derdes vol).

4.Bak in ’n voorverhitte oond teen 190°C 20 tot 25 minute lank of tot mooi bruin en deurgaar.

5.Laat ’n klein rukkie in die pan afkoel en haal dan die muffins uit.

Sit warm voor saam met botter en gerasperde kaas.

Paint Factory

The Paint Factory was established in 2007 and its existence is mainly thanks to government’s investment in housing projects in the Eastern Cape. From modest beginnings, where the factory only manufactured selected products with very limited flexibility, it has expanded into a highly effective production unit. Supplying developments, government or private owners is now only a small segment of our business. The Paint Factory has successfully cemented itself amongst the leading suppliers of paint in the Eastern Cape.

Kalahari Connect

Helping you grow your business with. Social Media, E-Newsletters, Blogs, Websites and much more.

12 Paleo Egg Muffins for a Protein-Filled Morning

Egg muffins are a handy way to take your breakfast with you, with the portability of a muffin and the protein power of eggs. The following recipes use no dairy or grains, leaving you with plenty of wholesome goodness and protein to get you well into lunch with no slowdowns.

Photo: Jessi’s Kitchen

Start your morning off with a spicy kick in this chorizo sausage made from a list of spices that includes cumin, chili powder, and cayenne. The result is savory, spicy sausage mixed in with a hearty egg muffin. No need to stop at Micky D’s for a McMuffin when you have a muffin made entirely from eggs. There’s even jalapeno baked right into the muffin, so you know this is going to have some heat associated with it. Complete the meal with a slice of tomato and a small salad and you’ve got one heck of a great start to your day.

Photo: Real Food Outlaws

Like all Paleo recipes, this one is grain-free, which means you won’t have to worry about gluten or your body’s response to grains. This is a classic offering, with bacon, egg, and cheese working together to give you a full breakfast in the palm of your hand. The bit of crunch that the outer layer gets from baking these makes them really special, and you’ll definitely reach for another one after you have your first. Pepper, onions, and mushrooms make this a truly special breakfast you can make any time.

Photo: The Healthy Foodie

This is a meaty MeatMuffin instead of a McMuffin, and the reason is quite clear. The entire outer portion of the muffin is made out of meat, with an egg baked up inside the meaty container. This is one breakfast that is heavy on the protein, so you’ll have energy to get you through your morning, without the crash that comes from a carb-heavy breakfast. Grass-fed ground beef means you’re getting a high quality meat with extra CLA that will help you lose weight, rather than grain-fed beef that can make you gain weight.

Photo: The Primalist

These are really great muffins that include everything you’d want in a full breakfast. The basil really brings out the flavor in the sausage, and the egg serves as the perfect backdrop. When you bake up egg muffins you’ll fill your home with the smell of a delicious breakfast, and when they’re finally ready and you get to have one, you’ll realize it’s worth the wait. Cherry tomatoes give these muffins a burst of color and flavor, as well as add to the nutritional value of the meal and help to balance it out.

Photo: The Sprouting Seed

The point of these muffins is to deliver the health value of chilies to your body. You’ll be getting a food that has been shown to provide benefits to your heart and act as an anti-inflammatory. The Paleo diet doesn’t necessarily set out to help any one disease in particular, but a byproduct of following the diet is usually that health conditions begin to improve. That’s because you’re cutting out the junk replacing it with wonderful recipes such as this one. In addition to the chilies you’re getting nitrate-free sausage, and organic, grass-fed cheese if you allow it.

Photo: Sarahlynn Smile

When you’re talking about an “everything but the kitchen sink” style recipe you’re just trying to use up what’s on hand at the moment. That’s why when you see a recipe like this one you should see how they did it, and then see how you can come close to doing it with what you have. Don’t run out and buy all of these ingredients just so you can make them. Follow along as closely as you can with what she had, and then play jazz with the rest and see if you can come up with something just as delicious.

Photo: Paleo on a Budget

Paleo doesn’t have to be an expensive diet, and here she’s showing you how to make egg muffins on the cheap. You might get overwhelmed by the thought of buying only organic produce, or only grass-fed beef. Start with getting rid of the junk and following the Paleo guidelines first. You’ll still get life-changing benefits, and as you settle into your new way of eating you’ll see that you’ll likely be saving so much from not eating junk food and fast food that you can pay a little more for premium ingredients.

Photo: Inspired Eats

Every Paleo recipe is automatically a gluten-free recipe thanks to the “No Grains” rule of Paleo. These GF egg muffins are sure to satisfy, without any worries about how you’ll feel after you eat them. You’ll be getting spinach, carrots, bell peppers, and basil all mixed into each bite, with plenty of pastured eggs to fuel you up. Pastured eggs means the same as cage-free, where the chickens were allowed to roam around and have a more natural lifestyle than those cooped up in pens and harvested for their eggs.

Photo: Paleo Parents

Unless you want pizza for breakfast you can cook up these pizza muffins anytime of day for a savory treat. They are loaded with yummy pizza ingredients like pepperoni, tomato, basil, and oregano, but without the stuff that you can’t have on Paleo like the crust and the cheese. Kids love these muffins, and adults do too, and when you’re getting all benefits and no drawbacks, it’s as if pizza is back on the menu and you don’t have to feel bad about it anymore. Black olives and mushrooms are additional toppings you can opt for.

Photo: Paleo Newbie

You cook up these egg muffins in little shells made out of sweet potatoes. This means that you’re getting the antioxidant value from sweet potatoes, not to mention the fiber, along with the protein and minerals from eggs. This makes it a great way to start your day and helps round things out so it’s not just all protein. Sweet bell peppers and sausage join the eggs in the filling so there will be a few different flavors for your taste buds to discover. This is one recipe that stands a chance of making into your regular morning lineup.

Photo: Easy Paleo

Keep it simple and you keep it Paleo. With these breakfast egg muffins you are getting just a handful of ingredients, but that just means that you can actually taste each ingredient that’s in them. The regular breakfast fare is here, which includes eggs of course, as well as green and red bell peppers. But there’s an additional ingredient that promises to spice things up, and that’s jalapenos. This is an optional ingredient but definitely something you’ll want to add if you love spicy foods.

Photo: Paleo Magazine

Kale is a superfood that has received plenty of attention in recent years, and adding it to these egg muffins only increases their nutrient content. Louise is really great at adding in healthy ingredients that fit within the Paleo guidelines, bringing you new flavor combinations that will keep you satisfied rather than eating the same boring things all the time. Working kale into your breakfast meal is just one example of this, but you can find several more examples at her blog.

Want more Paleo recipes? Take a look at the Paleo Grubs Book . With 470+ easy-to-prepare Paleo recipes in 17 comprehensive categories it is the only Paleo book you will ever need.

+ Make sure to sign up for our free newsletter to get our latest healthy recipes delivered weekly (it's free).

I eat and live the Paleo lifestyle everyday. I love helping people discover new paleo recipes and enjoy giving helpful tips on the Paleo diet. I have been making a living writing about the Paleo Diet for the last 3 years and have never been happier. Please read about my journey here and see how I turned my passion for the Paleo lifestyle into a successful blog and career.

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Pastured is not the same as cage free! Cage free only mean the hens are not literally in a cage all day, they often still have very little room, sometimes indoors. Pastured eggs come from hens who are actually allowed adequate space to roam, in fields. Please don’t equate pastured with cage free, since cage free hens are often hardly better off than caged hens.

Thank you, Lily. I am transitioning to a clean eating/ living lifestyle, and some of the creative marketing terms have me perplexed. I have been buying “cage free” with the understanding that I was making an environmentally and ethically safe decision….. arrrrggggg!

Hi, Can the egg muffin recipes be made and then frozen? Thanks. Heidi

Yes they can be. Just make sure they cool completely before freezing them.

Kreatiewe Kos Idees

Recipes, Kitchen, Home and Garden Tips.

Posted in Cupcakes /muffins /scons

Amarula resepte

Hier is ‘n paar resepte waar jy die AMARULA LIKEUR kan ingebruik

125 ml kookwater

250 ml koekmeel

10 ml bakpoeier

60 ml Amarula-likeur

1 blik karamelkondensmelk

styf geklopte room vir versiering en Flake-sjokolade

Stel oond op 180 grade Celsius.

Meng kakao met kookwater en laat dit afkoel.

Klits eiers, suiker en olie saam, voeg koue kakaomengsel by en meng deeglik.

Sif res van droë bestanddele by en meng goed.

Skep in 22 cm x 30 cm-pan en bak ongeveer 20 min. of tot toetspen skoon uitkom.

Kook suiker en water saam vir 5 minute en verwyder van stoof en voeg Amarula by. Roer goed.

Prik koek met ‘n vurk sodra dit uit die oond kom en gooi warm stroop oor.

Laat goed koud word, verwyder uit pan, smeer karamelkondensmelk en styf geklopte room oor.

Versier met Flake indien verkies (nie Pepperment Crisp nie, want dit belemmer die smaak). Dis ‘n heerlike klam koek/poeding wat lekker klam bly.

Ek maak myne sommer in ‘n pyrex bak en gooi die sous oor en smeer dan die kondensmelk oor en room. Sny blokke en bedien

AMARULA AND WHITE CHOCOLATE CHEESECAKE

200 g ginger biscuits, crumbed

80 g butter, melted

690 g cream cheese

250 ml castor sugar

160 g white chocolate, grated

Mix ginger biscuits with butter and press the crumbs into a spring form tin (20cm) and allow to rest for 20 minutes in the refrigerator.

Combine the cream cheese, castor sugar, Amarula and 80 g white chocolate.

Pour into the spring form tin and refrigerate overnight.

Decorate with the rest of the white chocolate, garnish with fresh berries and serve.

MAKADAMIA EN AMARULATERT

1 Diep tertkors van 30 cm (brosdeeg of krummelkors)

310 ml strooisuiker

180 ml sagte botter

250 ml esdoringstroop

500 ml makadamianeute, grof gekap en lig gerooster

Voorverhit die oond tot 150 °C. Klits die eiers en suiker saam tot lig en donsig. Voeg die sout by. Verroom die botter en stroop saam en voeg die eiermengsel by. Klits tot goed gemeng. Roer die likeur en makadamianeute by en skep in die voorbereide tertkors. Bak vir 1-1½ uur of tot die tert ferm is. Laat afkoel en sit voor met koffie of as nagereg met ‘n skeppie roomys.

SOUR CREAM AND AMARULA CHOCOLATE CAKE

Recipe by : Tea, Cake and Create

Preheat the oven to 180’C

Grease and line 2x 20cm cake pans

125ml (1/2 cup) boiling water

125ml (1/2 cup) cocoa powder

60ml (1/4 cup) Amarula Cream liqueur

360g cake flour

11/2tsp baking soda

275g caster sugar

2 eggs + 2 egg yolks

250ml (1 cup) sour cream

1 tsp vanilla extract

Mix the cocoa powder with the boiling water and oil and set aside to cool slightly. Then stir the Amarula into this mixture.

Sift the flour and baking soda into a bowl.

Using a mixer, cream the butter and sugar together.

Add the eggs and egg yolks one at a time, beat well between additions.

Add the vanilla extract and the cocoa mixture. Beat well.

With the mixer on low speed, alternate adding the flour and the sour cream to the butter/ egg mixture. Begin and end with the dry ingredients. Mix until just combined.

Spoon into the prepared cake pans.

Bake for approx. 30-35 minutes or until a skewer comes out just-clean.

Leave to cool in the tin for 10minutes before turning out onto a wire rack to cool completely

Amarula and Chocolate Icing

375g cream cheese

3/4 cup sifted icing sugar

3/4 cup sifted cocoa powder

120ml Amarula Cream liqueur

Beat together the butter and icing sugar until smooth and creamy. Add the cream cheese. Beat until soft.

Beat in the cocoa and Amarula. Beat until combined.

Use to ice the cake once it (the cake) has cooled completely.

The flavour matures with time, so if possible, store this cake overnight before serving.

AMARULA EN GRONDBOONTJIE MOUSSE TERT

Lewer 1 tert van 22 cm

200 g sjokoladekoekies, fyn gedruk

100 g botter, gesmelt

4 x 250 ml (4 k) wit malvalekkers

60 ml (¼ k) Amarula-likeur

180 ml (¾ k) grondboonbotter

250 ml (1 k) room

100 g wit- of donkersjokolade, in stukke gebreek

45 ml (3 e) espresso-koffie

80 ml (¹⁄³ k) dik Griekse jogurt teen kamertemperatuur

kakaopoeier vir bo-oor sprinkle (opsioneel)

KORS Meng die koekies, botter en kaneel en druk teen die boom en rande van ’n tertbak van 22 cm. Hou eenkant.

VULSEL Hou ’n paar malvalekkers eenkant en verhit die res saam met die melk en Amarula baie stadig oor lae hitte tot die malvalekkers gesmelt het.

Verwyder van die hitte, voeg die grondboonbotter by en laat ’n rukkie afkoel.

Klits die room styf, vou by die mengsel in en skep oor die kors.

BOLAAG Smelt die sjokolade en koffie saam en klits die jogurt by.

Smeer oor die tertvulsel en laat 2 uur in die yskas stol.

Sprinkel kakaopoeier oor indien verkies, strooi die orige malvalekkers oor en sit voor.

½ litre vanilla ice cream

250 ml filter coffee, cooled

50 g chocolate, grated

40 ml chocolate sauce

50 ml cream, whipped

Cherries, strawberries, grated chocolate, dry cocoa powder, crumbled flake etc for garnish

Into a blender, place the Amarula, the ice cream, coffee and half

the grated chocolate. Blend for a few seconds.

Swirl the chocolate sauce around the sides of the glasses. Pour the

Amarula mixture into each glass.

Top with a little whipped cream, the remaining grated chocolate

and cherries etc for garnish

Adapted from: Amarula recipes

DARK CHOCOLATE MOUSSE WITH AMARULA CREME

400 gm dark chocolate – broken into pieces

8 large eggs – separated

2 cm piece of vanilla pod – sliced open

For the Amarula Creme:

1 cup Amarula liqueur

2 cm piece of vanilla pod – sliced open

For the Chocolate Mousse:

In a double boiler, melt the chocolate to a smooth consistency. Add pinch of salt, stir and remove double boiler from heat.

Whisk egg whites and then separately beat the egg yolks with a fork for a few seconds.

Add the egg yolks to the warm melted chocolate and mix. Immediately add the egg whites and fold in with a metal spoon. Mix gently with a hand whisk to blend lumps.

Pour mixture into small bowls and refrigerate for a few hours or preferable overnight.

For Amarula Creme:

Take Amarula, milk and cream in a saucepan and bring to a boil. Add sugar and vanilla pod, simmer over medium heat for 5 minutes.

Remove from heat and remove vanilla pod. Whisk in egg yolks and return to heat stirring continuously until the mixture thickens slightly.

Set aside and allow it to cool.

To assemble remove mousse portions from the refrigerator and spoon some Creme onto the top. Sprinkle with cacao or cinnamon and serve.

Adapted from: Food24

AMARULA DRUMSTICKS – Baie lekker as ‘n voorgereg

¼ cup (62,5 ml) snipped garlic chives

¼ cup (60 ml) marmalade or apricot jam

4 tablespoons (60 ml) lemon juice

2 tablespoons (30 ml) Amarula

2 teaspoons (10 ml) seasoned sea salt

Dust meat lightly with flour

Mix the chives, marmalade, lemon, Amarula and

salt together. Coat the drumsticks in this mixture and arrange in

an ovenproof dish. Bake at 200°C for 45 minutes until crispy

Adapted from: Amarula recipes

AMARULA BREAD AND BUTTER PUDDING

375 ml double cream

5 ml vanilla essence

40 g butter, melted

200 g castor sugar

6 small soft bread rolls

25 g sultanas, soaked in water and drained

100 g apricot glaze, warm

In a pan, bring the milk, cream and vanilla essence to the boil. Use

a little of the butter to grease a large oval pie dish. In a bowl, whisk

the eggs and castor sugar until pale. Gradually add the milk-cream

mixture, stirring. Add the Amarula and strain through a fine sieve.

Cut the bread rolls into thin slices and butter them. Arrange in

the pie dish and sprinkle over the sultanas.

Pour the Amarula mixture over the bread. The bread will float to

the top. Place the dish in a bain-marie on top of folded newspaper

and pour in hot water to come halfway up the sides of the dish.

Bake in a preheated oven, 160°C, for about 45-50 minutes. When

the pudding is ready it should wobble very slightly in the middle.

Remove from the oven and cool a little.

Adapted from: Amarula recipes

1 1/2 cups flour (375ml)

1 tsp baking powder

Preheat your oven to 180 degrees.

Set aside a 12-cup cupcake tray with cupcake liners.

In a large-ish bowl, cream the butter until smooth.

Add the sugar gradually and beat until fluffy and white.

Add the eggs and mix well.

Add the dry ingredients in two parts, with the milk and Amarula in between.

Now you can spoon the batter into the cupcake liners. They should be about three-quarters full.

Bake for 20-25 minutes, or until a cake tester inserted into the centre of the cupcake comes out clean.

Amarula Butter cream

4 cups icing sugar

Cream the butter with an electric mixer until smooth and creamy, about 2 to 3 minutes.

With the mixer on low speed, add the icing sugar and Amarula.

If the icing is not creamy enough, you can add some more milk until it is smooth and creamy

Spread on the cupcakes when completely cooled.

From Website: bakelovenotwar

½ cup vanilla ice cream

2-3 teaspoons strawberry puree

Blend ingredients and pour into a martini glass. Garnish with a fresh strawberries

½ cup chocolate ice cream

1 small fresh banana or wafer

Blend ingredients and pour into a chilled hurricane glass. Garnish

with a chocolate-covered banana slice or wafer.

100 ml Coca-Cola

Shake Amarula and milk with ice and strain. Add Coca-Cola and mix gently.

Pour into a tall cocktail glass.

1 tot fresh cream

Place all ingredients into a cocktail shaker with ice and strain into a glass.

Garnish with chocolate shavings

Adapted from: Amarula recipes

4 cups strong filter coffee

50 ml whipped cream

20 ml brown sugar

20 ml hot chocolate or cocoa powder

Pour the coffee into large coffee mugs. Pour the

Amarula in each coffee, followed by the whipped

cream, brown sugar and marshmallows. Sprinkle

with hot chocolate powder and extra Amarula.

grated milk chocolate

Pour hot coffee into a cup and top up with Amarula. Garnish with grated milk chocolate.

Adapted from: Amarula recipes

1 tablespoon coffee (any kind of coffee eg Ricoffy)

8 shots whiskey

1 can condensed milk

200ml full cream

1 teaspoon honey

Mix coffee, whiskey, condensed milk, full cream and honey and mix well.Pour into bottle and leave in fridge for 7 days. Shake daily.

Makes a 750ml bottle of amarula cream

1 blik kondensmelk

1 blik Ideal melk

5ml sterk koffie

Meng kondensmelk, Ideal melk en vanilla saam. Meng koffie met die whiskey en voeg by die melk mengsel. Klits goed en bedien of bottel en bêre in yskas

1 x 397g kondensmelk, volroom

30 ml kits-sjokoladepoeier

10 ml koffiepoeier

5 ml vanieljegeursel

Klits al die bestanddele baie goed saam tot goed gemeng. Gooi likeur in droë gesteriliseerde bottels, sit prop op, verseël en entiketteer. Plaas in yskas vir minstens 3 weke voor gebruik om die geur te ontwikkel. Daarna sal dit ongeveer 6 maande in die yskas hou. Lewer 1 liter.

200 ml witsuiker

500 ml brandewyn

30 ml kitskoffiekorrels, opgelos in ‘n bietjie kookwater

Plaas die witsuiker en water in ‘n kastrol en verhit terwyl gedurig geroer word, totdat al die suiker opgelos is. Laat kook sowat 6 minute lank om ‘n dik stroop te vorm. Voeg die res van die bestanddele by en meng goed. Giet in ‘n skoon fles en draai die deksel toe. Bêre sowat 2 weke lank voordat jy dit gebruik.

Lewer 450 ml likeur.

375 ml bruinsuiker

125 ml koffiepoeier

Meng suikers en water. Kook 5 minute. Voeg geleidelik die koffie by, terwyl met ‘n klitser geroer word. Meng goed. Gooi in bottel, voeg vodka en vanilla by. Verseël en laat staan minstens 2 weke. Lewer ongeveer 1,5 liter.

SPICY AMARULA CHICKEN LIVERS

250 g chicken livers

1 small onion, finely chopped

1 big clove of garlic, minced

1 small chilli, finely chopped

1 tablespoon fresh chives, finely chopped

1 tablespoon fresh parsley, finely chopped

2 tablespoons olive oil

Fry the finely chopped onions in the olive oil until golden brown

and set aside. Clean the chicken livers, dry with a paper towel and

season well with salt and pepper. Place the chicken livers in a hot

non-stick pan and leave for a minute without stirring or flipping.

Turn chicken livers over and leave again for a minute. Add the

fried onion, garlic, chilli and brandy to the pan and flambé for

a few seconds, then add the Amarula and cream and bring to the

boil. Stir the chives and parsley into the pan and serve with crispy toasted bread

Adapted from: Amarula recipes

NO BAKE AMARULA CHEESECAKE

Adapted from FoodieBaker.com

Ingredients(Makes a 9-inch round cheesecake)

200 grams digestive biscuits(about 13 McVities)

100 grams butter, melted

200 ml whipping cream(very cold)

150 ml Amarula cream liqueur

4 teaspoon gelatine powder

500 grams cream cheese, softened to room temperature

130 grams caster sugar

30 grams dark chocolate, melted

Using a food processor, process the digestives into sandy crumbs. Alternatively, if you don’t have a food processor, you can put them in a big bowl and crush them slowly with a glass. So therapeutic!

Melt the butter over a low heat, then add the melted butter into the cookie crumbs. Stir till combined. The texture of this should be a little like damp sand.

Press the butter and biscuit crumb mixture into a 9-inch springform pan to form an even layer. I learnt that putting a cake base in place of a springform pan base under the pan rim is more effective, especially if you mean to give the cake as a gift! No fuss over transfer of the cake! Pop this crust layer in the freezer while you prepare the other ingredients.

Whip the whipping cream until stiff peaks form. Be very careful with this step, because it took me about 3 cartons of whipping cream and a conversation with a chef before I FINALLY learnt how to whip cream correctly. The key is simply to freeze all the equipment beforehand (i.e the beaters and mixing bowl) as everything needs to be extremely cold to prevent the cream from splitting into butter. My other secret is to whip the cream over a bowl of iced water. Also, make very sure not to over-beat.

Place the liqueur in a small bowl and sprinkle the gelatine powder all over the surface. Leave this to stand for 3 minutes. Following this, place the small bowl in a pan/pot of simmering water, heating gently while constantly stirring till ALL the gelatine has dissolved into the liqueur.

Using an electric mixer, beat the sugar and cream cheese until light and fluffy (texture as shown in the picture).

Strain the gelatine and liqueur mixture into the cream cheese and sugar mixture, mixing gently with a spatula.

Fold in the whipped cream gently, making sure that everything is well-incorporated.

Remove the springform pan containing the crust from the freezer. Pour all of the mixture onto the crust and smooth it out with a spatula.

Melt the dark chocolate in the same way that the gelatine was previously melted – put the chocolate into a small bowl over simmering water. The rationale for this is to prevent the chocolate from burning! Once the chocolate has melted, scoop 10 cent-sized dollops of it over the cream cheese mixture. Using a skewer/toothpick, make random swirls all over the cake, taking care not to remove the skewer/toothpick till you are done swirling.

Refrigerate the cake for a minimum of 5 hours, but preferably overnight to ensure that it is fully set. When ready to serve: dip a palette knife into hot water and dry it. Run the palette knife along the edges of the cheesecake and remove the pan rim gently

100ml Amarula Liquer

1 tin (367g) full cream condensed milk

40ml Belgian Chocolate Shavings

A dash of Lemon Juice

Mix the Amarula Liquer and the condensed milk.

Whip the cream until soft peaks have formed.

Fold in the cream with the Amarula mixture and add the lemon juice and chocolate shavings.

Place in the freezer for about 2 hours until the ice cream is half-frozen.

Stir the ice-cream gently, then spoon into a freezer friendly container and freeze.

Tip: It’s fine to serve after 4 hours, but will be firmer if frozen overnight.

2 packets Moir’s Coffee Dreams biscuits or tennis biscuits

75ml butter or margarine, melted

Crumble biscuits and add melted butter, mix and press into round pie dish.

500g creamed cottage cheese

397g condensed milk

5ml coffee powder, dissolved in 15ml boiled water

200g baking chocolate

1 Flake chocolate, crumbled

Extra whipped cream, to decorate

Whip cream until stiff and fold in cottage cheese. Stir in condensed milk.

Sprinkle gelatine over water and melt over a container with boiling water until dissolved.

Mix coffee and Amarula. Stir gelatine mixture into cream mixture.

Mix well. Melt chocolate until smooth. Quickly mix into cream mixture. Spoon filling into prepared pie dish and allow to set in fridge overnight.

Decorate with Flake and extra whipped cream.

Adapted from: food24

450 grams white sugar

50 ml full-cream milk

150 grams dessicated coconut – the coarser the better

In a heavy-based pot, combine the sugar, amarula and milk

Heat gently, stirring with a wooden spoon until the sugar has dissolved

Bring to a rapid boil, cover with a lid, and boil for 3 minutes – time it!

Uncover and boil for a further 5 minutes – again – time it! until the mixture has reached soft-ball stage (when a little of syrup is dropped into iced water, it should form a ball which flattens by itself when picked up)

Remove from the heat, and stir in the coconut, mixing very well. Work quickly

Pour the mixture into the tin, smooth the surface

Leave to set partially, and cut into squares with an oiled knife

Allow to set completely

Store in a airtight container

Adapted from: firedupcookingsa

1472 ml (800 g) strooisuiker

250 ml (250 g) botter

100 ml Amarula-likeur

1 blikkie kondensmelk

Verhit al die bestanddele in ’n swaarboomkastrol oor lae hitte tot die suiker opgelos het.

Verhit tot dit kook terwyl jy aanhoudend roer. Stel die hitte laer en prut liggies vir 40 minute of tot die mengsel sagtebal-stadium bereik (as jy ’n bietjie van die mengsel in yskoue water drup en dit vorm ’n sagte balletjie met ’n fudge-tekstuur, is dit reg).

Klop die mengsel met ’n elektriese klitser vir sowat drie tot vyf minute totdat dit dik en romerig is. (Hou op en gooi dit uit sodra die mengsel begin stol.) Gooi dit in ’n gesmeerde bakplaat en laat dit effens afkoel voor jy dit in klein vierkante sny

Deur: .idees: Pintrest

1 tbs smooth apricot jam

2 tbs softened butter

1 tsp bicarbonate of soda (koeksoda)

125 ml melted butter

125 ml caster sugar

Beat egg and sugar until creamy, then add jam and butter, stirring to combine thoroughly. Sift together the dry ingredients and pour them into the egg-and-sugar mixture. Stir to combine. Pour in the milk slowly. When the mixture is combined, add the vinegar. Pour into a baking dish and cover with foil. Bake at 180°C for about 45 minutes. Remove foil and bake for a further 10 minutes, or until golden brown.

To make the sauce, combine the butter, cream and caster sugar in a saucepan over low heat and stir until the sugar is dissolved and the sauce thickens – this will take a few minutes. Take the sauce off the heat and add the Amarula. Pour the sauce slowly over the pudding as soon as it comes out of the oven. Once the pudding is saturated with sauce, pour the remainder into a jar for guests to add. Serve immediately, with custard on the side.

Adapted from: Getaway

Souttertjies (vingerhappies)

Wenresepte No 2 se RAAP EN SKRAAP SOUTTERT

375 g witbrood, in blokkies gesny (9 snye)

500 ml koue melk

250 g fyn gesnyde kouevleis

200 g gerasperde cheddar-kaas (500 ml)

6 eiers, geklits

50 g botter of margarine, gesmelt (60ml)

2 – 3 takkies pietersielie fyn gekap

1 ml mostertpoeier (opsioneel)

Voorverhit die oond tot 180°C

Week die broodblokkies in die melk

Voeg die vleis, kaas, eiers, botter/marg, ui, pietersielie

en mosterd by en meng liggies maar deeglik met ‘n vurk

Skep in voorbereide bak of muffin pannetjies

Bak ongeveer vir ‘n halfuur of 15 minute vir klein tertjies tot mooi goud van kleur

Jy moet net jou eie maalvleisvulsel maak. Ek deel graag die ongelooflike lekker skondegie. Kan ook dink hoe lekker dit met fyn hoender en sampioenmengsel sal wees. Ek het dit ook al met kerrie maalvleis gemaak en is net so heerlik.

SKON DEGIE VIR VLEISPASTEITJIES

Klits alles goed saam

Deeg bietjie dikker as pannekoek deeg

Spuit kolwyntjie pannetjies

Skep lepel vol deeg onder in en skep dan een lepel vulsel op

Skep dan weer deeg op om die maalvleis te bedek

Bak ongeveer 15 minute tot ligbruin (180°C)

Maak net seker jou maalvleis is NIE te souserig nie, want dit maak jou deeg pap.

Ek gebruik Wenresepte 2 se RAAP EN SKRAAP SOUTTERT om die klein hand tertjies te maak.

375 g witbrood, in blokkies gesny (9 snye)

500 ml koue melk

500g gaar maalvleis

1 ui, fyn gekap en gebraai

6 eiers, geklits

Voorverhit die oond tot 180°C

Week die broodblokkies in die melk

Voeg die gaar maalvleis en die res van die bestanddele by en meng goed deur

Skep in voorbereide bak of muffin pannetjies

Bak ongeveer 15 minute vir klein tertjies tot mooi goud van kleur

Tertia Nolte se souttertjies: 1kop gaar groente afgekoel. (ertjies pitmielie en wortel) 2kop gerasperde kaas. 6snye ham in klein blokkies. Meng dit saam. Meng 1kop melk, 80ml koekmeel en 3 eiers sout en peper. Meng met die groente en kaas mengsel. Skep in muffin pan. Bak 20/30min by 180grade. Kan uie, rooipeper, bacon gaar hoender ook gebruik.

Heerlik vir die kosblik, vingerhappies, padkos of pieknieks

Muffin pan van 6 bakkies

Oorskiet vleis, spek, ham of kouevleis blokkies

Halwe Green pepper of gebruik al 3 kleure (gekap)

2 Tamaties (geskil en gekap)

Chedder Kaas (gerasper)

Speserye van jou keuse

Spuit solank jou pan.

Vat 6 eiers en klits dit goed, voeg die speserye by.

Sny oorskiet vleis of kouevleis in klein stukkies. Sny tamatie en

green pepper ook in klein stukkies. Voeg die alles saam in n bak

Bring pan nader en skep van jou vleis tamatie en green pepper mengsel onder in elke bakkie.

Sny of sprinkel dan kaas oor elke bakkie.

Gooi jou eiers geklits oor almal tot die vleismengsel bestandele net net wys.

Sit in oond op 180° bak vir 15 tot 20 min tot eier reg is.

Jy kan jou eie bestandele by sit soos jy dink goed is en mens kan melk by eiers gooi om dit bietjie meer te maak

½ koppie gekapte uie

½ koppie vars spinasie

½ koppie gekapte sampioene

½ koppie gekapte rooi soetrissie

½ koppie gevlokte hoender,of kaasworsies gekap, maalvleis, (enige vleis na keuse)(opsioneel)

Meng eiers n ‘n bak. Voeg al die ander bestandele by. Spuit pannetjie met spray en cook. Vul muffinpannetjies tot half. Bak vir 10/15minute tot tandestokkie skoon uitkom

Mini pannekoek gemaak in muffin pannetjies:

Let wel: Afhangende van die grootte van jou muffinpan, resep lewer 12-18 muffins.

1 teelepel. vanielje

¼ koppie botter, gesmelt

Verhit die oond tot 200 C grade. Meng eerste vyf bestanddele in ‘n voedselverwerker. Meng tot ‘n gladde mengsel.

Meng die botter nou bietjies gewys by – meng goed deur

Spuit muffin pannetjies goed met spray en cook . Vul die pannetjie net net tot onderkant halfpad vol.

Bak vir 15 minute of tot pofferig en goud bruin bo-op. Die krater (gaatjie) sal vanself vorm.

Vul met vulsel waarvoor jy lus voel bv tuna en mayo, hoender en mayo, gerasperde ham met mayo

10 ml bakpoeier

2 ml mosterdpoeier

2-3 Weense worsies, in dun skyfies gesny

250ml gerasperde cheddarkaas

Breek eier in ‘n maatbeker, klits liggkies met ‘n vurk en vul met melk aan (tot 250 ml).

Sif die meel, bakpoeier en mosterdpoeier saam.

Voeg die melkmengsel by en meng tot meel aangeklam is, beslag behoort klonterig te wees.

Skep beslag in ‘n gesmeerde muffinpan sodat holtes twee derdes vol is.

Bak sowat 15 minute in ‘n voorverhitte oond teen 200C of tot goudbruin. Sit voor met botter.

3 gerookte Weense worsies fyn gedruk

500 ml koekmeel

15 ml bakpoeier

2,5 ml rooipeper

125 ml gerasperde Cheddarkaas

5 ml gesnyde pietersielie

1 groot eier (of 2 gewone eiers)

Maak die worsies so 5 minute warm in kookwater, dreineer en druk fyn. Meng die koekmeel, bakpoeier, sout, rooipeper, kaas en pietersielie in ‘n mengbak. Gooi die fyngemaakte worsies by. Klits die eier(s) melk en olie en gooi dit by die koekmeelmengsel. Roer totdat mengsel droog is en eweredig klam. (Te veel geroer sal die muffins taai maak.) Skep die deegmengsel in kollewyntjie- of muffin-pannetjies (12) wat goed gesmeer is en bak vir 20 minute by 200 C tot goudbruin

500 ml (2 k) koekmeel

20 ml (4 t) bakpoeier

5 ml (1 t) mosterdpoeier

75 g spek, gebraai en fyn gekap

75 g gerasperde cheddarkaas of gekrummelde fetakaas

4-6 ontpitte swartolywe, gekap

150 g stork to bake

125 ml (½ k) karringmelk of volroommelk

1 ekstragroot eier

Voorverhit die oond tot 200 °C.

Smeer ’n muffinpan met 12 holtes.

Sif die droë bestanddele saam.

Voeg die spek, kaas en olywe by en meng liggies.

Smelt die stork to bake en laat afkoel.

Voeg die karringmelk of melk en eier by en klits tot goed gemeng.

Voeg dit by die droë bestanddele en sny dit liggies met ’n mes in tot net gemeng.

Skep die beslag in die gesmeerde holtes.

Bak 25-30 minute of tot ’n toetspen skoon uit die middel kom.

Maak maalvleis gaar na voorkeur

250ml melk , 2 eiers , 125ml olie

Voeg by bogenoemde:

250ml koekmeel , 10 ml bakpoeier , 2ml sout , 2ml aromat.

Deeg is baie slap. Bespuit kolwyntjiepannetjies. Skep eers deeg onder in dan maalvleis en skep weer deeg bo – oor. Bak in oond 230’c) tot ligbruin

Suikermielie poffertjies

30ml margarien (gesmelt)

5 ml Uie (gerasper)

300ml Cheddarkaas (gerasper)

420g geroomde suikermielies (Sweetcorn)

Olie vir vlak vet braai

Sif die droë bestanddele saam.

Voeg die margarien of botter by.

Klop die eiergele en voeg dit by die koekmeelblom mengsel.

Voeg die ui, kaas en suikermielies by en meng dit deeglik.

1 BLIK ROOM SUIKERMIELIES

1 KOPPIE KOEKMEEL

KLITS EIERS. VOEG SUIKERMIELIES BY EN MENG. SIF MEEL, SOUT EN BAKPOEIER BY EN MENG. INDIEN TE STYF, VOEG WATER OF MELK BY. BAK LEPELS VOL IN WARM OLIE TOT GAAR. EET MET STROOP, KONFYT OF KAAS.

SWEETCORN FRITTERS (KOEKIES)

1 blikkie pitmielies (of gekookte mielies- afgesny van stronk)

Sout en peper na smaak

Vir ekstra geur, gekapte spruituie, uie, ‘n splash soya sous of chillie sous of gekapte koliander, selfs bietjie gerasperde cheddar kaas.

Meng alles en bak in pan met bietjie olie tot gaar en goudbruin.

By: Just easy recipes (S.A.)

Ingredients:

1 tin sweetcorn kernels (pitmielies)

1 1/2 cups cake flour

100g cheddar cheese, grated (1 cup)

1 tbsp fresh parsley, chopped

2 tbsp fresh chives, chopped

5ml baking powder

Sift the dry ingredients together.

Mix together the flour, eggs, milk, cheese, herbs, baking powder and salt.

Heat oil in a frying pan and drop spoonfuls of the batter into the oil.

Cook until golden brown and puffy.

HIERDIE WERK HEERLIK IN MUFFIN PANNETJIES

1 blik suikermielies

1 blik pitmielies

Meng alles goed saam. Gooi in BAIE goed gesmeerde pannetjie (cook ‘n spray of waspapier werk goed) en bak in voorverhitte oond vir ongeveer 1 uur teen 180 grade C.

Vir muffins, kyk na baktyd – so na 30/35 min – doen die toetspen toets.

Skons/scones

4 teelepels bakpoeier

Meng die droë bestanddele. Klits die

eier, melk en kookolie saam en meng

met droë bestanddele. Bak in

kolwyntjie pannetjies vir ongeveer +/- 10 min by 200 C

VIR KAASSKONS: Gooi handvol kaas in beslag, gooi gerasperde kaas bo-oor, bietjie pietersielie en paprika.

2 k Bruismeel (of 2 kop meel en 15ml bakpoeier)

4 eetl Mayonnaise

1 teelepel Suiker (opsioneel)

½ tlp sout [As jy nie suiker gebruik nie]

Meng al die bestanddele en skep in gesmeerde muffin pannetjies.

Bak by 190*C vir 10 -12 min

Wenk: Gooi halwe koppie gerasperde chedderkaas by vir mayonaise kaas muffins

ANGEL BISCUITS – YEAST COOKIES

Sout: 1 teelepel

Koeksoda: 1 teelepel

Bakpoeier: 3 Eetlepel

Suiker: 3 Eetlepel

Botter: 1 koppie

Warm water : 2 Eetlepel

Karringmelk: 2 koppies

Sif droë bestanddele saam.

Sny die botter in

Los gis op in warm water.

Voeg gis en karringmelk by droë bestanddele en roer met ‘n vurk tot ‘n sagte deeg gevorm word.

Keer uit op ‘n meelbestrooide bord en knie vir so 4 na 5 minute

Stoor in ‘n plastieksak – toe geknoop in die vrieskas vir minstens 1 uur

Verwyder deeg uit vrieskas en rol liggies uit. Die deeg moet omtrent nog so 2 cm dik wees

Sny met koekie snyer of sommer ronde glas die vorms uit.

Dis nie nodig om die deeg weer te laat rys nie, maar dit word aanbeveel om dit vir tenmiste ‘n half uur te los dat dit dubbel die grootte kan rys.

Bak op gesmeerde bakplaat in voorverhitte 220 C oond 10 minute.

Dit deeg kan vir ‘n week in die yskas gebere word en lewer ‘n dosyn koekies per dag, afhangende van hoe groot jou koekies is en ook hoe dik jy dit uitrol.

2 teelepels bakpoeier

1 teelepel suiker

1/2 teelepel sout

knippie rooipeper (opsioneel)

2 koppies gerasperde kaas

1 koppie volroommelk

Kan 1 eier geklits byvoeg. Die mengsel is redelik droog.

Verhit die oond tot 220 ° C. Plaas die bakplaat in die oond om warm te word.

Sif meel, bakpoeier, sout, suiker en rooipeper in ‘n bak. Meng kaas by. Maak ‘n holte in die middel van die meel..

Bestrooi jou werksoppervlakte met meel en sorg dat jou oond op hitte is.

Voeg die melk by, meng deur met ‘n mes. Keer uit op ‘n meelbestrooide oppervlak en vinnig vorm ‘n 3 cm dik reghoek. Sny in 8 stukke en sit op meelbestrooide, warm bakplaat. Bak vir 15-20 minute. Jy sal ruik as julle gereed is. Dit sal mooi opgepof en goudbruin wees.

Jy kan die resep ook in jou muffin pannetjies bak wat gespuit is met spray en cook.

Heerlik! As jy dit nie dadelik wil eet nie, die resep vries goed.

1 Verhit die oond vooraf- dit moet warm

2. Verhit die pan – sit dit in wanneer jy die oond aansit.

3. Voeg al die melk op een slag by – dit moet ‘n nat eerder as ‘n droë mengsel wees.

4. Meng dit vinnig deur met ‘n mes te sny , net genoeg om saam te bind. Moet dit nie oor meng.

5. Moenie te veel karring aan jou skon mengsel nie. Dws moenie te veel roer nie. Die oomblik as jy die melk ingemeng het, sny in stukke en kry in die oond asap.

Ag, en een laaste ding, gebruik ‘n sterk cheddar kaas vir ‘n werklik heerlike botterbroodjie saam met jou gunsteling konfyt en ekstra kaas.

240g Bruismeel (500ml)

1 Eier 5ml Sout

1X 175ml Joghurt

50g Gerasperde Cheddarkaas.

Sif droë bestanddele saam: vryf margarien in met vingerpunte.

Voeg eier by, dan Joghurt en meng tot ‘n stywe deeg.

Druk uit liggies, sny uit vorms.

Voorverhit verbruiningsbak 3-minute, smeer margarien liggies oor bodem van bak: ses

skons in op ‘n slag, 1-minuut op hoog aan elke kant.

Bedien met botter, konfyt of stroop

Sif droë bestanddele saam. Klits eier in room en meng alles saam tot sagte deeg. Rol uit en druk uit in ronde vorms. Plaas in pan. Bak teen 250º C tot goudbruin. Toets of gaar en geniet.

ONTBYT SKONS

500 ml koekmeel

125 ml gerasperde Cheddarkaas

15 ml bakpoeier

5 ml mosterdpoeier

Sif droë bestanddele. Voeg kaas by. Klits eier, melk, water en olie. Maak holte in middel van droë bestanddele en giet vloeistof in. Meng vinnig tot sagte deeg met vurk. Drup lepels vol op geoliede bakplaat, strooi paprika oor bokant. Bak 10 – 12 min by 220ºC. Sit warm voor met botter.

Lewer 12 groot skons.

4 kop bruismeel

Vou in met houtlepel,

250ml sprite koeldrank

Bak by 180 grade vir 20 minute

Beslag maak 18 scons

500 ml koekmeel 125 ml gerasperde Cheddarkaas

15 ml bakpoeier 1 eier

5 ml suiker 100 ml melk

2 ml sout 100 ml water

5 ml mosterdpoeier 50 ml kookolie

Sif droë bestanddele. Voeg kaas by. Klits eier, melk, water en olie. Maak holte in middel van droë bestanddele en giet vloeistof in. Meng vinnig tot sagte deeg met vurk. Drup lepelsvol op geoliede bakplaat, strooi paprika oor bokant. Bak 10 – 12 min by 220ºC. Sit warm voor met botter.

Lewer 12 groot skons

4 kop bruismeel

1 teelepels sout

2 teelepels bakpoeier

2 teelepels wit suiker

1 kop karringmelk – soos benodig om deeg klouerig slap te maak (om te skep in muffin-panne

Meng olie, eiers, melk tot glad. Meng droë bestanddele en suiker. Meng die mengsel by droë mengsel. Deeg moet slap wees om te skep met lepel, maar nie loperig nie. Skep ‘n groot eetlepel vol in gesmeerde kolwyntjie-pannetjies. Bak by 200º C goudbruin

500 ml (ongesif afgemeet) koekmeelblom

20 ml bakpoeier

125 ml gerasperde cheddarkaas

50 ml gekapte pietersielie

50 ml fyn gekapte ui

50 ml fyn gekapte tamatie (net die vleis, nie die sap en pitte nie)

25 ml fyn gekapte pietersielie (opsioneel)

200 ml melk / suurmelk

150 – 200g cheddarkaas, fyngerasper

125 ml botter, gesmelt

5 – 10 ml mosterdpoeier

Voorverhit oond tot 220°C. Smeer `n oondvaste bak met `n deursnee van 27 cm. Sif die meel, bakpoeier, suiker en sout saam. Frummel die smeer daarin. Voeg die kaas, pietersielie, ui, tamatie en soetrissie by en meng liggies. Klits eier en melk / suurmelk saam en sny met `n slaplemmes in om `n slap skondeeg te vorm. Skep lepelsvol deeg in die bak. Meng die bestanddele vir die bolaag liggies saam. Versprei dit oor die rou skons. Bak 10 – 15 min tot goudbruin. Sit louwarm voor. (Steek die skons met `n vurk los).

4 kop self raising meel

1 x 330 ml lemonade koeldrank

Verhit oond tot 220 C. Meng als saam en druk uit op meelbestrooide oppervlak, tot 2 cm dik. Sit op bakplaat en bak 10-15 min lank tot ligbruin bo op. So lig en lekker

8 teelepels Bakpoeier

3 eetlepels Suiker

4 eetlepels Botter (hoog vol)

Sif meel, bakpoeier en sout saam. Voeg suiker by. Vryf botter in meel mengsel. Klits eiers saam met melk. Maak aan. Voeg nog melk by as deeg te styf is. Skep lepelsvol teen mekaar in gesmeerde bak. Bak by 180ºC tot gaar.

Ontbyt muffin met eier

“The Rebel Within” is a savory breakfast muffin with breakfast sausage baked into the mix, plus a full soft-cooked farm egg inside

• 1 Cup all purpose flour

• ½ t baking powder

• 1 Cup cottage cheese

• 4 T unsalted butter, melted and cool

• 4 soft boiled eggs, peeled (recommend a 5 to 6 minute easy boil)

1. Adjust oven rack to middle position and heat oven to 400. Lightly grease a 6-cup muffin tin. We used a tin that makes larger than usual muffins.

4. Let them cool in the tin for about 5 minutes and then remove from the tin and serve.

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Ham-kaas-en-eier-muffins

Glutenvrye hoë-proteïen-muffins – min moeite en perfek vir die kosblik.

genoeg vir 6 groot muffins

• 100 g gerasperde kaas

• 6 snye ham, in blokkies gesny

• 250 g krummel-maaskaas

• 30 klein kersietamaties

Verhit oond tot 180 °C. Spuit ’n muffinpan met 6 groot holtes goed met kleefwerende kossproei. Meng al die bestanddele behalwe die tamaties saam in ’n mengbak. Roer goed met ’n draadklitser. Verdeel mengsel tussen muffinholtes.

Druk 5 tamaties in mengsel in elke holte. Plaas in oond en bak 20 minute of tot toetspen skoon uitkom. Haal uit en plaas pan op afkoelrak. Verwyder afgekoelde muffins uit pan. Pak in kosblik saam met groentestokkies, kaasblokkies en neute.

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Eier muffins

08:34 (GMT+2) Sat, 02 Mar 2013

1/2 pakkie uie sop poeier

1 Koppie fyn gekapte sampioene

2 Koppies fyn gekapte spinasie

1 Koppie gesorteerde maalvleis of bacon

12 Cherry/ Rosa tamaties

Voor verhit oond tot 180 ºC

Meng alle bestandele saam behalwe tamaties

Smeer muffen pan goed met botter / spray en cook

Verdeel eiermengsel in die 12 muffen houertjies

Plaas gehalveerde tamaties bo - op mengsel

Bak vir 25 min tot gaar

Verwyder warm uit pan en sit voor (As koud kan die gebak vassit)

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PALEO EGG MUFFINS WITH BACON RECIPE

Paleo Egg Muffins With Bacon Recipe

At 426 calories a piece, muffins might be the worst choice for breakfast, as far as the perspective of health and nutrition is concerned. The too much sugar, butter, flour, and salt (yes, salt) just cause sugar rush and expand waistline. They never do anything good to the body

So how do make muffins healthy? Throw in some mushrooms, spinach, and eggs, like in this Paleo Egg Muffins With Bacon Recipe. We know you cannot resist bacon.

Category Archives: Muffins

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.

150 g of wholemeal flour

3 tablespoons of cocoa

3 tablespoons of oil

130 g of brown sugar

CORA SE WORSIE MUFFINS

500 ml Koekmeel

15 ml Bakpoeier

125 ml Fyngerasperde chedderkaas

5 ml Fyngekapte vars pietersielie

2,5 ml Droë gemengde kruie

4 Weense worsies, klein gesny

2 Ekstra groot eiers

CORA SE MUFFIN PIZZA’S

My deeg vir pizza is:

Sif dit saam in ‘n mengbak en maak ‘n holte,

Meng in ‘n maatbeker,

Voeg dan die melk/olie by die meel en meng tot ‘n deeg

Gooi op ‘n meelbestrooide werks plank en knie of druk met die handpalm tot ‘n hanteerbare deeg.

Ek breek bolletjies af en rol sirkels. Continue reading →

ELNA SE ONTBYT MUFFINS

500 ml koekmeel

15 ml bakpoeier

360 g oorskiet hoender fyn gesny

6 snytjies cipsy ham in blokkies gesny

60 g gerasperde kaas

CUPPACHINO MUFFINS

1/2 teelepel sout

100 ml cuppachino

Meng als Saam tot n paste en skep in muffin pan bak 20 min en whalla

Jy kan natuurlik melk gebruik in plaas van water maar water week 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.

Ingredients (12 muffins)

3 tablespoons of cocoa

160g of brown sugar

2 flat teaspoons of baking powder Continue reading →

NADIA’S NECTARINE MUFFINS

1/2 cup brown sugar

2 tsp baking powder

1/2 cup butter, melted

1 cup sour cream

1 cup nectarine, chopped

SPINACH MUFFINS

Ek het vandag hierdie spinasie muffins gebak. Moet sê dit is nogal lekker.

¾ cup of pureed spinach

1 teaspoon vanilla

½ cup of applesauce

2 cups of flour

2 teaspoons baking powder

½ teaspoon baking soda

BACON AND CHEESE MUFFINS

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

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)

1 teaspoon of baking powder

half a teaspoon of baking soda

150g of brown sugar

1 teaspoon of vanilla essence

a pinch of salt

Soek / Search

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RESEPTE

3 teel bakpoeier

½ teel fyn neutmuskaat

4 eetl sagte botter

1 kp fyn gerasperde of gekapte appels

½ kp fyn gerasperde of gekapte appels

Sif die meelblom, bakpoeier, sout en neutmuskaat saam in ‘n mengbak. Voeg die suiker, botter, eier en melk by. Meng net tot alles gemeng is. Vou 1 koppie fyn appels daarin. Skep die beslag in gesmeerde diep kolwyntjiepanne tot dit sowat twee derdes vol is.

BOLAAG Strooi die fyn appel eweredig oor die beslag in die panne. Meng die suiker en kaneel saam en strooi oor die laag appels. Bak by 200°C vir 20-25min. Sit voor terwyl dit nog warm is met geklopte room of soos verkies

190 g/375 ml koekmeel

15 ml bakpoeier

5 ml vanieljegeursel

100 ml sonneblomolie

250 ml groen appel, gerasper

100 g/125 ml bruinsuiker

70 g/125 ml koekmeel

5 ml fyn kaneel

115g/125ml botter of margarine

100 g pekanneute, gekap

1. Voorverhit die oond tot 180 °C en smeer twee kolwyntjiepanne goed met botter of margarien.

2. Sif die koekmeel, suiker, bakpoeier en sout saam.

3. Voeg die res van die bestanddele vir die beslag by en meng goed.

4. Skep lepelsvol van die beslag in die kolwyntjiepanne.

5. Meng die bruinsuiker, koekmeel en kaneel vir die bolaag saam en vryf die botter of margarien met die vingerpunte in tot krummelrig.

6. Voeg die pekanneute by en strooi van die bolaag op elke muffin.

7. Bak die muffins ongeveer 25 minute tot ligbruin.

8. Sit louwarm voor met botter of margarien

3 teel bakpoeier

½ teel fyn neutmuskaat

4 eetl sagte botter

1 kp fyn gerasperde of gekapte appels

½ kp fyn gerasperde of gekapte appels

45g (50ml) Margarien

10g (12,5ml) Bruinsuiker

100g Rosyne pitloos

50g All Bran vlokkies

meng met graanvlokkies

skep uit in papierbakkies en laat stol

(resep uit : sonder bak of brou -

As diabeet wil ek nie afgeskeep word met poeding nie. Vandaar die “trio van bessie”- nageregte. Ek sit dit in klein glasies of bakkies voor. Sodoende kan ek van al drie eet sonder om skuldig te voel, en my gaste dink dis fantasties.

SOUT-MUFFINS

Room 125g botter tot lig en donsig, voeg 250g gesifte versiersuiker geleidelik by klits tot goed gemeng. Voeg 'n "squeese" Hulets bubblegum gegeurde stroop by meng tot smeerbare mengsel.

24 klein muffins.

430 ml koekmeel.

15 ml bakpoeier.

2 ml vanieljegeursel.

50 ml gesmelte botter .

100 g Bar One-sjokolade gekap.

Verhit oond tot 220 °C. Maak seker die oondrak is in die middel van die oond. Sif meel, bakpoeier, sout en suiker saam. Klits eier, vanieljegeursel en melk saam. Voeg gesmelte botter by. Voeg eier-en-melkmengsel by gesifte bestanddele. Meng deur, maar nie te veel nie. Voeg gekapte Bar One-sjokolade by. Skep gesmeerde muffinpanne tweederdes vol en bak vir 15 – 20 minute

SOUT MUFFINS

1 en halwe kop selfraising

1 en halwe kop buttermilk

kwart kop olive oil

1 teelepel sout

1 ui fyn opgekap

kwart kop balls chutney

kwart kop wit asyn

2 eetlepels bruin suiker

1 eetlepel cartright spicy kerrie poeier( dis die bruin boxie )

•500g Bacon gesnipper

•Handvol gekapte Pietersielie of so 2tl gedroogtes

•250g Gesmelte botter[margarien]

Voorverhit oond tot 200 grade Celsius. Smeer muffinpanne goed of gebruik Spray & Cook. Sif die meel, sout en bakpoeier saam. Voeg spek, kaas en pietersielie by en meng goed. Klits die eiers en voeg margarien en melk daarby. Giet by droë bestandele en roer liggies tot net deurgemeng. Skep in muffinpanne en bak 25-30 minute.

Sit voor en geniet

25 g gekapte bacon

500 ml koekmeel

15 ml bakpoeier

15 ml vars gekapte of 5ml droë pietersielie

2 ekstra groot eiers

Sif meel, bakpoeier, sout en rooi peper saam.

Voeg spek, kaas en pietersielie by.

Klits eiers, olie en melk saam.

Voeg by droë bestanddele en meng.

Moenie oormeng nie.

Beslag moet klonterig wees.

Bak 20 minute by 200 C.

140ml canola olie

5ml vanilje geursel

2 groot eiers geklits

125ml gaargemaakte BEET

30ml pecan of okkerneute

Roer res van bestanddele by

Skep in papiersakkies

Bak vir 15-20 min by 180 grade C

Versier met versiersuiker

Dit smaak heerlik.

SOUT-MUFFINS

1 k en 2 el bruinsuiker

½ k en 2 el Kookolie

1 tl vanillje essence

Meng droe bestanddele goed. Voeg res van bestanddele by en meng goed. Laat rus vir tenminste 2 ure. Maak muffin pannetjies ¾ vol en bak vir 15 minute by 180 grade.

SOUT-MUFFINS

5 blokkies weet-bix fyngedruk

210g (375ml) volkoringmeel

60g (200ml) klapper

30ml kitskoffiekorrels opgelos is 250ml kookwater

60g (100ml) rosyne

Voorverhit die oond tot 180°C. Smeer ‘n muffinpan met groot holtes goed met botter of spuit kleefwerende middel. Meng die fyngedrukte weet bix, volkoringmeel, bakpoeier, sout suiker en klapper saam. Klits die eier, olie en koffie saam. Giet by droë bestandele en meng goed. Voeg die rosyne by en meng deur. Skep in die holtes. Bak vir 30min of tot die toetspen skoon uitkom. Bedek met foelie indien te donker en nog nie gaar nie. Dien op saam met botter. *

SOUT MUFFINS

Heerlik vir 'n kosblik of ontbyt. Bedien dit louwarm met botter en appelkooskonfyt.

250 ml koekmeelblom

250 ml gerasperde Cheddar

2 hoogvol teelepels bakpoeier

SOUT-MUFFINS

210 g (310 ml) meel

2 t (10 ml) bakpoeier

. 75 g (90 ml) suiker

45 g margarien, gesmelt

250 ml karringmelk of 175 g jogurt & 75 ml melk

melktertvulsel (sien resep onder*)

Meng al die droë bestanddele in ‘n mengbak.

Klits dan die eier, gesmelte margarien en karringmelk saam in ‘n mengbak en voeg dit by die droë bestanddele. Roer net tot gemeng.

Skep eetlepelsvol deeg in elke holte. Skep ‘n hoogvol teelepel melktertvulsel in die middel van elkeen. Druk dit effens in die deeg in.

Verdeel die res van die deeg tussen die muffins om die melktertvulsel te bedek.

Bak vir 15 minute

* Vir die melktertvulsel:

25 ml margarien

25 ml mielieblom

2.5 ml vanieljegeursel

Klits die eier en suiker saam met ‘n vurk.

Meng die meel, mielieblom en vlapoeier saam en voeg dit by die eier-suikermengsel.

Gooi stadig die warm melk by hierdie mengsel terwyl jy voortdurend roer. Gooi dit terug in die kastrol en bring tot kookpunt. Prut vir 2 minute terwyl jy roer.

Plaas dan die kastrol se deksel op, skakel die hitte af en laat dit vir een minuut staan.

Gooi dan die vanieljegeursel by. (Resep van Discussions board af)

30ml fyn kaneel

5ml vanielje geursel

3 eiers liggies geklits

65ml neute gekap

75 ml vars mango

in klein blokkies gesny

Voeg res van bestandele by en meng goed. Skep mengsel in gesmeerde muffin pannetjie. Laat 20 minute staan en bak dan by 160 grade vir 30-40 minute

HIERDIE EEN WERK GOED AS MENS NET EEN OF 'N PAAR MUFFINS WIL MAAK, BERE DIE RES VAN DIE DEEG IN DIE YSKAS EN GEBRUIK SOOS NODIG. DIE DEEG HOU TOT 30 DAE IN DIE YSKAS.

Meng eiers, suiker en olie goed. Meng droe bestandele saam in aparte bak en voeg beurtelings met melk by eerste mengsel. Meng baie goed. Voeg geursel en koekmengsel by, meng baie goed deur.

Skep 'n lepel hoog vol in klein houertjie en miskrogolf vir 4min by 70% krag. Pas tyd aan indien meer muffins op 'n slag gemaak word. Plaas res van mengsel in plastiek houer wat dig seel en bere in die yskas. Gebruik soos benodig.

SOUT-MUFFINS

2.5K Self-raising flour

1K gerasperde kaas

2 eiers, geklits

2 eetlepels chutney

Voeg dan laaste 5 by.

Ment net deur. Moenie oormeng nie.

Bak ongeveer 20 min op 180 grade C

1.5 K Nutty Wheat

3/4 K Bruinsuiker of 1/2K Heuning

1 Appel met skil gerasper + 1T Kaneel

1K Dadels + 1K Gekapte Neute

Meng alles saam.

Bak teen 180 grade tot gaar.

Het dit al met al die vrugte saam in gemaak en dan ook met die appel en kaneel en n ander keer net met die dadels en gekapte neute.

SOUT-MUFFINS

210 g (310 ml) meel

2 t (10 ml) bakpoeier

75 g (90 ml) suiker

100 g mint crisp-sjokolade, in klein stukkies gekap

45 g margarien, gesmelt

250 ml karringmelk of 175 g jogurt & 75 ml melk

1 blik (410 g) caramel treat

Voorverhit die oond tot 200 °C. Spuit 12 muffinhouers in ‘n muffinpan met kleefwerende sproei op die bodem.

Meng die meel, bakpoeier, koeksoda en suiker saam in ‘n groot mengbak.

Meng die sjokolade by – hou net so 10 ml uit om later bo-op te strooi indien jy wil.

Klits die eier met ‘n vurk en voeg die gesmelte margarien en karringmelk by. Voeg ‘n paar druppels peppermint-geursel by. Gooi die vloeistof by die droë bestanddele. Roer net tot gemeng. Proe of daar genoeg peppermint-geursel in is en voeg nog na smaak by.

Skep ‘n eetlepelvol deeg in elke muffinhouer.

Vat dan ‘n teelepel en skep ‘n teelepelvol caramel treat bo-op. Druk dit effens in die deeg in met die lepel. Skep nog eetlepelsvol deeg bo-op die caramel treat om dit toe te maak.

Bak vir 15 minute.

Nou kyk – die muffins is nou al heerlik, maar om dit met ekstra dekadensie voor te sit, maak so:

Klits die room styf en voeg dan ongeveer 60 ml caramel treat by. Klits tot styf en alles goed gemeng. Voeg ‘n paar druppels peppermint-geursel by as jy wil. Skep dan nou ‘n vriendelike lepelvol bo-op elke muffin en sprinkel die mint crisp-sjokolade wat jy uitgehou het oor

100g (178ml) bruismeel

100g (192ml) volkoringbruismeel

3 ryp piesangs fyngemaak met ‘n vurk

1 groot eier geklits

75g fyn amandels

75g botter of margarine, gesmelt en afgekoel

50g pekaneute, gerooster en grof gekap

Voeg die hawermout by. In ‘n ander bak meng die piesang, eier, amandels en botter/margarine goed.

Voeg die piesangmengsel, appelsap en neute by die meelmengsels en meng tot dit ‘n klonterige beslag vorm.

Plaas 12 papiervormpies in de holtes van n muffinpan. Skep die beslag daarin, en bak vir 20min of tot gaar.

Sit dit op draadrak om effens af te koel. Die muffins is op hulle lekkerste terwyl hulle nog lou warm is

SOUT-MUFFINS

3 gerookte Weense worsies fyn gedruk;

500 ml koekmeel

15 ml bakpoeier

2,5 ml rooipeper

125 ml gerasperde Cheddarkaas

5 ml gesnyde pietersielie

Maak die worsies so 5 minute warm in kookwater, dreineer en druk fyn. Meng die koekmeel, bakpoeier, sout, rooipeper, kaas en pietersielie in 'n mengbak. Gooi die fyngemaakte worsies by. Klits die eier(s) melk en olie en gooi dit by die koekmeelmengsel. Roer totdat mengsel droog is en eweredig klam. (Te veel geroer sal die muffins taai maak.) Skep die deegmengsel in kollewyntjie- of muffin- pannetjies (12) wat goed gesmeer is en bak vir 20 minute by 200 grade C tot goudbruin. Eet dit by ontbyt of saam met 'n braaivleis.♥

SOUT-MUFFINS

2 koppies bruismeel

3 koppies roomys enige geur

Bietjie melk vir meng.

Smelt die roomys bietjie in die mikrogolf, gooi die olie by en meng. . Meng die bruismeel en sout en maak aan met die roomys. Indien die deeg te styf is, gooi bietjie elk by tot dit ‘n lekker tekstuur het. Skep in die muffin pan en bak teen 180°C vir 15min. Heerlik en vinnig.

WENK: As jy strawberry roomys gebruik, sny bietjie vars strawberries by of bessies

Indien jy gewone sjokolade roomys gebruik gooi bietjie neute en kaneel by, of gebruik die roomys met pepermintstukkies in, anders is die muffins geneig om bietjie “Blant” te wees.

Indien jy ‘n 6 gaatjie muffin pan gebruik , verleng jou tyd na 25min of tot gaar.

500ml sagte roomys

Verhit oond tot 190 C. Spuit kolwyntjie pannetjies, meng al die bestandelle en skep in pannetjies. Bak 20 min. tot goudbruin. Haal uit en laat afkoel.

Wenk: voeg enige vrugte by.

SOUT-MUFFINS

Hierdie resep is vir delikate teemuffins, nie ontbytmuffins nie, en is baie geskik vir ooievaarspartytjies. (Lewer 15 muffins)

1 ekstragroot eier

100ml maragrien of botter gesmelt

100-200g melksjokolade, grof gekap

10 pienk malvalekkers, in repies of stukkies gesnipper (gebruik kombuissker)

125ml pekanneute gekap

Sif meel en suiker. Klop melk, eier en gesmelte botter saam. Voeg by meelmengsel en roer tot net goed gemeng. Roer sjokolade, malvalekkers en neute by. Skep in gesmeerde 8cm muffinpannetjies. Bak 20-25min of tot gaar in voorverhitte oond by 180°C. Laat afkoel en sif versiersuiker oor.

(6 groot of 12 klein muffins)

500 ml koekmeel

10 ml bakpoeier

250 ml sjokoladesplinters

80 ml sonneblomolie

5 ml vanieljegeursel

SOUT-MUFFINS

[Na die sukses van die Muffins met soet vulsels, melktert,pepermintcrisp, bessie en suurlemoenvla, het ek so bietjie met 'n soutigheid ge-eksperimenteer, en net so lekker]

Op ons Springbok – Wallis laat ontbyt menu:

10 ml bakpoeier

45 g margerien, gesmelt

250 ml karringmelk of 175 g jogurt & 75 ml melk

Meng al die droë bestandele in 'n mengbak

Klits dan die eier, gesmelte margerien en karringmelk saam in 'n mengbak en voeg dit by die droë bestandele.

Roer net tot gemeng en skep in 12 gesmeerde muffinhouers of –holtes. Bak by 200°C vir 15 minute. Vir die souterige muffins , het ek die suiker heeltemal uitgelos.Ek het 'n ruim knippie droë kruie bygevoeg.

300 g fyngekapte vars, rou spinasie

125 ml gekapte sprietui

50 g Cheddar kaas

125 ml gekapte gaar spek

125 ml gesoterde sampioene

Sout en swartpeper na smaak

Roerbraai die spinasie in olie en botter totdat dit amper droog is. Voeg die sprietui by en roerbraai nog 'n paar minute lank.

Voeg die gerasperde kaas, gekapte spek en gesoteerde sampioene by.

Voorverhit die oond tot 200°C.

Smeer 12 muffinhouers- of holtes met kleefwerende sproei.

Skep eetlepelsvol deeg in elke holte.

Skep 2 hoogvol teelepels spinasie mengsel in die middel van elk een.

Druk dit effens in die deeg in.

Verdeel die res van die deeg om al die muffins te bedek.

Strooi fyn gerasperde kaas en paprika bo oor.

Bak vir 15 minute.

Geniet en onthou om volgende keer dubbel aan te maak. Dit het goed gehou in 'n lugdigte houer in die yskas vir volgende oggend se “lunch box”vir manlief werk toe.

[Ek gaan vanoggend myne probeer in klein broodpannetjies – sal laat weet hoe dit uitgewerk het]

LEKKER RESEPTE VIR DIE JONGERGESLAG

Food recipes from all over the world.

Tuesday, 26 February 2013

1 1/2 Cup of All Purpose Flour

1/2 Teaspoon Salt

1/2 Teaspoon Baking Powder

1/2 Teaspoon Baking Soda

1/2 Cup Greek Yogurt

1/4 Cup Marscapone or Cream Cheese

1 Tablespoon Vanilla

1 Vanilla Bean, Scrape out the inside

1 Lime Zest(grated) and Juice

1 Lemon Zest(grated) only

6 Zucchini Flours

Raw Sugar to sprinkle on tops of Muffins before baking

Lightly beat the eggs and add in the Yogurt, oil, marscapone, vanilla, vanilla bean scrapings, zest from lime and lemon, and juice from the lime. mix all these ingredients until well blended.

Add wet mixture to dry mixture and mix just enough to blend.

This recipe is for large muffins but can be adapted to smaller pans, just use more blossoms. Add half of the mixture into each cup, and then add your zucchini blossom, then fill the remainder of the way with remaining mix.

Sprinkle tops with Raw Sugar and bake for 25-30 minutes at 375 degrees.* askchefdennis.com*Lekker Resepte vir die Jongergeslag>6/7/13

Amazing Ice Cream Muffins

2 cups (250g) self-raising flour

1 3/4 cups (470ml) vanilla ice cream, softened

Preparation:5min › Cook:20min › Ready in:25min

Preheat an oven to 220 degrees C. Grease 12 muffin cups or line with paper muffin liners.

Mix self-rising flour and vanilla ice cream together until smooth. Spoon batter in muffin cups, filling them 3/4 full.

Bake in the preheated oven until a toothpick inserted into the centre of a muffin comes out clean, about 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Melody Mew Zwarts* Koskapperjolle 2

Gesonde ontbyt-muffins

375 ml koekmeel,

10 ml bakpoeier,

1 ml koeksoda en

Gooi in ’n fles met lae van die volgende:

250 ml gougaar hawermout,

125 ml bruinsuiker,

250 ml gekapte gemengde droëvrugte, byvoorbeeld pynappel, goji-bessies, kersies of nektariens, en

60 ml gemengde neute en sade.

Skryf op ’n kaartjie

Verhit die oond tot 200 ˚C. Gooi die inhoud van die fles in ’n mengbak.

Klop 65 ml gesmelte botter, 250 ml melk of jogurt en een groot eier saam en roer by die droë bestanddele.

Skep in gesmeerde en gevoerde muffinpanne en bak vir 20 tot 25 minute tot gaar.

Verpak dit so Tik of skryf die naam van die mengsel op ’n klein papier-doilie.

Plak die doilie op die fles vas en bind ’n lint daarom vas.

Tik of skryf die resep op ’n kaartjie en pons ’n gaatjie daarin.

Sit ’n metaalogie in as jy ’n metaalogietang het.

Ryg ’n stuk tou of lint deur en knoop aan die fles vas.*Petra Pretorius*Idees

Carol Elliott Claassen

LEMON MUFFINS

1/2 cup white sugar

3 teaspoons baking powder

1 tablespoon grated lemon zest

1/2 teaspoon salt

1/3 cup vegetable oil

1. Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.

2. In a medium bowl, combine flour, sugar, baking powder, lemon zest and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)

3. Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

CHOCOLATE CHIP MUFFINS

1/2 cup white sugar

3 teaspoons baking powder

1/2 teaspoon salt

1/3 cup vegetable oil

3/4 cup mini semi-sweet chocolate chips

3 tablespoons white sugar

2 tablespoons brown sugar

1.Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.

2. In a medium bowl, combine flour, 1/2 cup sugar, baking powder, chocolate chips, and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)

3.Fill cups 2/3 full. Sprinkle tops of muffins before baking with a combination of 3 tablespoons sugar and 2 tablespoon brown sugar.

4.Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

MINI-MARMITE-KOLWYNTJIES :

2 ekstra groot eiers;

15ml sagte botter;

125ml gerasperde cheddarkaas.

Pak 'n dubbele ry papierbakkies styf teen mekaar in 'n roomyshouer(sowat 24). MUFFINS:

Klits eiers,suiker,olie &vanielje saam.

Sif droe best & meng by eiermengsel

Voeg kookwater by & meng goed.

Skep in plastieksak & knip een puntjie baie klein oop.

Drup papierbakkies 3/4vol.

Plaas roomyshouer op omgekeerde piering in mikrogolf & mikrogolf 3-4min tot net gaar(passop vir te lank).

BOLAAG : Meng Marmite & sagte botter & smeer oor muffins.Sprinkel kaas oor & mikro 30sek tot kaas net gesmelt is. Herhaal met res.

Breek versigtig van mekaar terwyl kaas nog warm is

Bron: H/G Leefstyl & Kos

Plasing: Moira Botha Dye

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3 large bananas, mashed

3/4 cup white sugar

1/3 cup butter, melted

1. Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.

2. Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.

3. Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.

3 teaspoons baking powder

1/2 teaspoon salt

1/2 cup white sugar

1/4 cup vegetable oil

1 cup any flavor fruit jam

1. Preheat oven to 400 degrees F (205 degrees C).

2. In a large bowl, stir together the flour, baking powder, salt and sugar. Make a well in the center. In a small bowl beat egg, milk and oil together. Pour all at once into the well in the flour mixture. Mix quickly and lightly until moistened, do not beat. The batter will be lumpy. Gently stir in jam.

3. Pour the batter into the prepared pan and bake at 400 degrees F (205 degrees C) for 25 minutes or until golden.

BANANA CHOCOLATE CHIP MUFFIN

1/3 cup white sugar

2 tablespoons cocoa powder

1 tablespoon baking powder

1 cup mashed bananas

2/3 cup canola oil

1 cup semi-sweet chocolate chips

1 In a large bowl combine the flour, sugar, cocoa powder and baking powder.

2.In another bowl, blend the bananas, oil and egg together. Add to dry ingredients, mixing just until blended. Fold in the chocolate chips. Spoon the batter into a greased muffin pan, filling three-fourths full.

3 Bake in a preheated 425 degree F(220 degrees C) for 15 to 20 minutes. Remove the muffins to a wire rack to cool completely.

DELICIOUS PINEAPPLE MUFFINS

1/2 cup white sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 (8 ounce) can crushed pineapple

1/4 cup butter, melted

1/4 teaspoon ground cinnamon

1/3 cup packed brown sugar

1/2 cup all-purpose flour

1. Preheat the oven to 375 degrees F (190 degrees C). Grease and flour muffin pans, or line with paper liners.

2. In a large bowl, stir together 2 cups flour, white sugar, baking powder and salt. Drain pineapple, reserving 1/4 cup juice. Make a well in the center of the dry ingredients, and pour in the reserved juice, egg, milk, and 1/4 cup melted butter. Mix just until blended.

3.In a separate bowl, stir together the cinnamon, brown sugar, 1/2 cup flour, and 1/4 cup melted butter to make the topping.

4.Spoon batter into muffin cups, then spoon crushed pineapple over the batter and sprinkle with the cinnamon topping.

5 Bake for 30 minutes in the preheated oven, until a toothpick inserted in the crown of the muffin comes out clean.

FRENCH BREAKFAST MUFFINS

1/2 cup white sugar

1 1/2 teaspoons baking powder

1/4 teaspoon ground nutmeg

1/8 teaspoon salt

1 egg, lightly beaten

1/3 cup butter, melted

1/4 cup white sugar

1/2 teaspoon ground cinnamon

1.Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.

2.In a medium mixing bowl, stir together flour, 1/2 cup sugar, baking powder, nutmeg and salt. Make a well in the center of the mixture. Stir together egg, milk and 1/3 cup melted butter. Add egg mixture to flour mixture; stir until just moistened (batter may be lumpy). Spoon batter into prepared muffin cups.

3.Bake in preheated oven for 20 to 25 minutes. Meanwhile, combine 1/4 cup sugar, cinnamon When muffins are finished baking, dip tops of muffins in the melted butter, and then in the cinnamon sugar mixture. Serve warm.

1 tablespoon baking powder

1/2 teaspoon salt

1/3 cup butter or margarine, melted

1 teaspoon grated lemon peel

1/2 cup raspberry or strawberry jam

1. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, lightly beat eggs; add milk, butter and lemon peel. Pour into dry ingredients and stir just until moistened. Spoon half of the batter into 12 greased or paper-lined muffin cups. Make a well in the center of each; add jam. Spoon remaining batter over jam. Bake at 400 degrees F for 20-25 minutes or until golden.

PEPPERY CHEDDAR MUFFINS

2 teaspoons baking powder

1 teaspoon pepper

1/2 teaspoon salt

1 cup buttermilk

1/4 cup vegetable oil

1 tablespoon honey

1 cup shredded Cheddar cheese

1.In a bowl, combine the flour, baking powder, pepper and salt. Combine the egg, buttermilk, oil and honey; stir into dry ingredients just until moistened. Fold in cheese. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 18-22 minutes or until muffins test done. Cool for 5 minutes before removing from pan to a wire rack.

2 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon sugar

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 cup butter, melted

1/2 cup shredded mozzarella cheese, divided

2 tablespoons grated Parmesan cheese, divided

1.Drain tomatoes, reserving 1/4 cup liquid. In a bowl, combine the flour, baking powder, sugar, oregano and salt. Combine the egg, butter, tomatoes and reserved juice. Stir into dry ingredients just until moistened. Stir in 1/4 cup mozzarella cheese and 1 tablespoon Parmesan cheese.

2.Fill greased jumbo muffin cups two-thirds full. Sprinkle with the remaining cheeses. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool in pan for 5 minutes before removing to a wire rack.

LEMON POPPY SEED MUFFINS

3/4 cup white sugar

1/4 cup poppy seeds

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup lemon flavored yogurt

1/4 cup vegetable oil

1 tablespoon grated lemon zest

1/3 cup lemon juice

3 tablespoons white sugar

1.Preheat oven to 400 degrees F (205 degrees C). Lightly grease a muffin tin.

2.Combine the flour, 3/4 cup white sugar, poppy seeds, baking powder, baking soda and salt.

3. In a separate bowl mix the eggs, yogurt, vegetable oil and lemon zest. Blend well and pour over the flour mixture. Mix until just combined. Do no overmix!

4.Spoon batter evenly between the prepared muffin cups. Bake at 400 degrees F (205 degrees C) for 20 minutes.

5. Combine the lemon juice with the remaining 3 tablespoons white sugar. Stir into sugar dissolves.

6.Once the muffins are baked pierce the tops several times with a toothpick. Slowly pour about 1 tablespoon of the lemon juice and sugar mixture over the tops of each muffin. Let muffins cool in pans for 10 minutes before removing them from the tin.

FUDGY CHOCOLATE CHIP MUFFINS

1/4 cup margarine, softened

1/2 cup white sugar

1/2 cup light brown sugar

1/2 teaspoon vanilla extract

1 cup all-purpose flour

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon ground cinnamon (optional)

1 cup semi-sweet chocolate chips

2 tablespoons confectioners' sugar (optional)

1.Preheat oven to 350 degrees F (175 degrees C). Line muffin cups (2-1/2 inches in diameter) with paper bake cups.

2.In large mixer bowl, beat butter, sugar, brown sugar, egg, and vanilla until well blended. Add applesauce, blend well.

3 In a separate bowl, stir together flour, cocoa, baking soda, and cinnamon, if desired. Add to butter mixture, blending well. Stir in chocolate chips. Fill muffin cups 3/4 full with batter.

4.Bake at 350 degrees F (175 degrees C) for 22 to 26 minutes or until wooden pick inserted in center comes out almost clean. Cool slightly in pan on wire rack. Sprinkle muffin tops with confectioners' sugar, if desired. Serve warm.

3 teaspoons baking powder

1/2 teaspoon salt

3/4 cup white sugar

1/4 cup vegetable oil

1. Preheat oven to 400 degrees F (205 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. Pour the batter into paper lined muffin pan cups.

Blueberry Muffins: Add 1 cup fresh blueberries.

Raisin Muffins: Add 1 cup finely chopped raisins.

Date Muffins: Add 1 cup finely chopped dates.

Cheese Muffins: Fold in 1 cup grated sharp yellow cheese.

Bacon Muffins: Fold 1/4 cup crisp cooked bacon, broken into bits.

4.Bake for 25 minutes, or until golden.

3 cups of flour.

1 cup of brown sugar.

1 cup of canned pumpkin.

½ cup of unsweetened applesauce.

2 tablespoons of white sugar.

4 teaspoons of baking powder.

1 teaspoon of salt.

1 teaspoon of cinnamon.

1 teaspoon of nutmeg.

1 teaspoon of pumpkin pie spice.

¼ teaspoon of cloves.

¼ teaspoon of allspice.

¼ teaspoon of ginger.

Mix all of the ingredients.

Fill sprayed muffin tins almost to top.

Bake at 325°F for about 25 minutes.

Makes about 15 muffins.

BANANA CHOCOLATE CHIP MUFFINS

1 ½ cups of flour.

¾ cup of chocolate chips.

½ cup of brown sugar.

½ cup of puréed banana.

¼ cup of vegetable oil.

3 teaspoons of baking powder.

½ teaspoon of salt.

½ teaspoon of cinnamon.

¼ teaspoon of nutmeg.

Blend all of the ingredients together thoroughly.

Pour the mixture into greased muffin tins, about two-thirds full.

Bake at 400°F (205°C) for twenty minutes.

1 cup of buttermilk.

1 cup of all-purpose flour.

1 teaspoon of baking powder.

½ teaspoon of baking soda.

½ teaspoon of salt.

¾ cup of packed brown sugar.

1 medium egg, beaten.

¼ cup of margarine, melted.

1 cup of blueberries.

Combine the oats and the buttermilk; allow to stand.

In a mixing bowl, combine the flour, baking powder, baking soda, salt and sugar. Stir well to blend.

Add the beaten egg and melted margarine to the oat mixture. Mix thoroughly.

Add to the dry ingredients, stirring just until moistened.

Gently fold in the blueberries.

Fill 10-12 muffin cups sprayed with nonstick Spray.

Bake at 375°F (190°C) for 20-25 minutes, or until the top springs back when lightly touched.

CAPPUCCINO AND CHOCOLATE MUFFINS

Zest of 2 oranges, minced.

1 ¼ cups of flour.

1 cup of half and half.

¾ cup of chocolate, chopped finely.

¾ cup of sour cream.

¾ cup of cake flour.

½ cup of cocoa powder.

¼ cup of brown sugar.

6 tablespoons of butter softened.

1 tablespoon of baking powder.

1 tablespoon of finely ground coffee.

Preheat your oven to 350°F (175°C).

Sift together all of the dry ingredients.

Mix together the eggs, butter, half and half and sour cream until smooth.

Fold in the dry ingredients, orange zest and chopped chocolate, until just moistened.

Fill 12 muffin cups.

Bake for 15-20 minutes.

2 cups of flour.

½ cup of melted butter.

½ cup of heavy cream, unwhipped.

¼ cup of coffee liqueur.

¼ cup of Irish whiskey.

1 tablespoon of baking powder.

½ teaspoon of salt.

Preheat your oven to 400°F (205°C).

Sift together the flour, baking powder, salt and sugar.

Stir in the remaining ingredients, until moistened.

Fill paper-lined muffin tins full.

Bake in your oven for 20 minutes.

BACON AND CHEESE MUFFINS

3 melted tablespoons butter.

Handful of chopped fresh chives.

2 cups cake flour.

2 teaspoons baking powder.

2 tablespoons sugar.

1 cup grated cheddar cheese.

Heat your oven to 190 Celsius and butter up your muffin tins. You can use cookie papers but the cheese tends to stick to them so butter the muffin tins is a better option.After melting the butter, remove from the heat and drop in the chopped chives, mix and set aside to cool slightly.In a bowl add the flour, baking powder, sugar and salt and mix with a spoon slightly.In a separate large bowl add the eggs and milk and give a light whisking, then add the butter and chive mixture, the grated cheese and chopped bacon pieces. Give it a good mix to combine.Add the flour mixture to the egg mixture and stir with a spoon in a folding motion until combined.Fill the muffin tins to 2/3 full, pop into the oven and bake for 20 minutes or so until the tops are golden brown

17,5 ml bakpoeier

125. ml pekanneute grofgekap

125 ml dadels stukkies gesny

25 ml bruinsuiker OF hening

40 ml botter gesmeld

Meng meel semels sout bakpoeier neute dadels

Klits eier en melk saam

Voeg afgekoekde botter by

Voeg eiermengsel by droe bestandele

Skep in gesmeerde muffinpannetjies

Bak 20min in n voorverhitte oond 220C

2 Cups white or brown flour,

1 1/4 Cups white or brown sugar

2 teaspoons baking powder,

2 teaspoons cinnamon,

1/2 teaspoon salt.

2 Cups carrots, grated;

1/2 Cup nuts (chopped) and raisins;

1 Apple, peeled, cored and grated.

In a separate bowl, beat:

1/2 teaspoon Vanilla.

Stir into flour mixture until batter is just combined. Spoon into muffin tins and bake at 180 C for about 20 minutes. An absolute winner

Die beloofde Jucy Lucy Bran Muffin resep

1 k en 2 el bruinsuiker

½ k en 2 el Kookolie

1 tl vanillje essence

Meng droe bestanddele goed. Voeg res van bestanddele by en meng goed. Laat rus vir tenminste 2 ure. Maak muffin pannetjies ¾ vol en bak vir 15 minute by 180 grade.

Carol Elliott Claassen

430 ml koekmeel.

15 ml bakpoeier.

2 ml vanieljegeursel.

50 ml gesmelte botter .

100 g Bar One-sjokolade gekap.

Carol Elliott Claassen

500 ml koekmeel

15 ml bakpoeier

2,5 ml rooipeper

125 ml gerasperde Cheddarkaas

5 ml gesnyde pietersielie

MUFFINS MET SJOKOLADE, NEUTE EN MALVALEKKERS

1 ekstragroot eier

100ml maragrien of botter gesmelt

100-200g melksjokolade, grof gekap

10 pienk malvalekkers, in repies of stukkies gesnipper (gebruik kombuissker)

125ml pekanneute gekap

APPELMUFFINS MET GEURIGE BOLAAG

3 teel bakpoeier

½ teel fyn neutmuskaat

4 eetl sagte botter

1 kp fyn gerasperde of gekapte appels

½ kp fyn gerasperde of gekapte appels

½ teel fyn kaneel

Joey Badenhorst Lotter

Lewer 18 muffins Porsiegrootte 1muffin

325 ml koekmeel (160 g)

150 ml spysverteringsemels (30 g)

100 ml hawersemels(oat bran) (70 g)

2,5 ml fyn gemmer

1 ml fyn naeltjies

75 g droëvrugtekoekmengsel (50 g)

2 middelslag-eiers geskei

250 ml mangopuree (300 g )

60 ml suiwer rou heuning

30 ml sonneblomolie

200 ml mango- of appelkoosgeur-laevetjogurt

Meng die meel, semels, bakpoeier, gemmer, naeltjies en vrugtekoekmengsel.

Klits die eierwit tot styf, maar nie droog nie

Klits die eiergeel, mangopuree, heuning, olie, jogurt en koeksoda tot gemeng

Voeg die mangomengsel by die droë bestanddele en roer liggies tot net gemen. Vou die eierwit by die deeg in en skep in gesmeerde muffinpanne met 18 holtes

Bak vir 30 tot 35 minute teen 190 ºC in 'n voorverhitte oond tot goudbruin en gaar

Ek het dit nog self nie gemaak nie maar klink baie lekker

210g (375ml) volkoringmeel

60g (200ml) klapper

30ml kitskoffiekorrels opgelos is 250ml kookwater

60g (100ml) rosyne

Jenny van der Westhuizen

2.5K Self-raising flour

1K gerasperde kaas

2 eiers, geklits

2 eetlepels chutney

Meng 1ste 5 bestandele in mengbak.

Voeg dan laaste 5 by.

Ment net deur. Moenie oormeng nie.

Bak ongeveer 20 min op 180 grade C

3 koppies roomys enige geur

Bietjie melk vir meng.

WENK: As jy strawberry roomys gebruik, sny bietjie vars strawberries by of bessies

Indien jy gewone sjokolade roomys gebruik gooi bietjie neute en kaneel by, of gebruik die roomys met pepermintstukkies in, anders is die muffins geneig om bietjie “Blant” te wees.

Indien jy ‘n 6 gaatjie muffin pan gebruik , verleng jou tyd na 25min of tot gaar.

JENNY VAN DER WESTHUZEN -

1.5 K Nutty Wheat

3/4 K Bruinsuiker of 1/2K Heuning

1 Appel met skil gerasper + 1T Kaneel

1K Dadels + 1K Gekapte Neute

Meng alles saam.

Bak teen 180 grade tot gaar.

Het dit al met al die vrugte saam in gemaak en dan ook met die appel en kaneel en n ander keer net met die dadels en gekapte neute. DIS 'N STAATMAKER.

JENNY VAN DER WESTHUIZEN -

2 tsp baking powder

50 g butter, melted

175ml skimmed milk

100 ml clear honey

140 g fresh blueberries

85 g dried cranberries

140 g seedless raisins

140 g dried apricots, chopped

1 tsp grated orange zest

1 tsp grond cinnamon

Heat the oven to 180 degrees C and very lightly butter a 12 hole muffin tin.

Sift the flour and baking powder into a bowl. In another bowl, lightly beat the eggs, then stir in the melted butter, milk and honey. Add to the flour with the remaining ingredients. Combine quickly without overworking (it's fine if there are some lumps left - you want it gloopy rather than fluid). Spoon the mixture into the muffin tin. Bake for 20-25 mins until well risen and pale golden on top.

Leave in the tin for a few minutes before turning out. When cool, they'll keep in an airthight tin for 2 days. (Can be frozen for up to 1 month.)

500 ml koekmeel

10 ml bakpoeier

250 ml sjokoladesplinters

80 ml sonneblomolie

5 ml vanieljegeursel

Voorverhit die oond tot 200 °C. Voer 'n muffinpan uit met papierbakkies en spuit die bakkies met Spray & Cook. Sif die koekmeel, kakao, bakpoeier en sout saam in 'n groot mengbak. Voeg die suiker by en meng goed deur. Vou die helfte van die sjokoladesplinters by die meelmengsel in. Klits die melk, olie, eiers en vanieljegeursel saam. Vou dit by die meelmengsel in, maar moenie te veel roer nie. Verdeel die deeg in die muffinpan en strooi die res van die sjokoladesplinters oor. Bak vir 20-24 minute tot gaar. Toets met 'n dun pennetjie.Sarie Kos. 5/11/10

190 g/375 ml koekmeel

15 ml bakpoeier

5 ml vanieljegeursel

100 ml sonneblomolie

250 ml groen appel, gerasper

100 g/125 ml bruinsuiker

70 g/125 ml koekmeel

5 ml fyn kaneel

115g/125ml botter of margarine

100 g pekanneute, gekap

1. Voorverhit die oond tot 180 °C en smeer twee kolwyntjiepanne goed met botter of margarien.

2. Sif die koekmeel, suiker, bakpoeier en sout saam.

3. Voeg die res van die bestanddele vir die beslag by en meng goed.

4. Skep lepelsvol van die beslag in die kolwyntjiepanne.

5. Meng die bruinsuiker, koekmeel en kaneel vir die bolaag saam en vryf die botter of margarien met die vingerpunte in tot krummelrig.

6. Voeg die pekanneute by en strooi van die bolaag op elke muffin.

7. Bak die muffins ongeveer 25 minute tot ligbruin.

8. Sit louwarm voor met botter of margarien.

1 c. non-fat buttermilk

1 c. finely shredded carrot

1 tbsp. vegetable oil

1 c. quick cooking oats, uncooked

3/4 c. all purpose flour

1/3 c. firmly packed brown sugar

1 tsp. baking powder

1/2 tsp. baking soda

2 tsp. ground cinnamon

Combine wheat bran cereal and buttermilk in a medium bowl; stir well, let stand 2 minutes. Add carrots, oil and eggs; stir well. Combine oats and next 6 ingredients, add to cereal mixture, stirring just until dry ingredients are moistened. Place 2 muffin cup liners in each muffin cup (microwave muffin pan). Cook High 2 to 2 1/2 minutes or until surface is no longer doughy on top. Remove from pan immediately. Let cool on wire rack. Yield 15 muffins - just "100" calories in each muffin.

1 tsp. baking soda

1 1/2 tbsp. baking powder

1/2 tsp. salt (optional)

1 tbsp. cinnamon

1 1/2 c. vegetable oil

1 1/2 c. dark brown sugar

3 c. finely grated carrots

1 c. raisins or currants

Sift together flour, soda, baking powder, salt and cinnamon. Add bran; set aside. Beat eggs; add oil, sugar and molasses. Add carrots, flour mixture and raisins. Fill 24 greased

Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

2 t (10 ml) bakpoeier

75 g (90 ml) suiker

45 g margarien, gesmelt

250 ml karringmelk of 175 g jogurt & 75 ml melk

Voorverhit die oond tot 200 °C. Smeer 12 muffinhouers of –holtes met kleefwerende sproei.

Meng al die droë bestanddele in ‘n mengbak.

Klits dan die eier, gesmelte margarien en karringmelk saam in ‘n mengbak en voeg dit by die droë bestanddele. Roer net tot gemeng.

Skep eetlepelsvol deeg in elke holte. Skep ‘n hoogvol teelepel melktertvulsel in die middel van elkeen. Druk dit effens in die deeg in.

Verdeel die res van die deeg tussen die muffins om die melktertvulsel te bedek.

Bak vir 15 minute.

* Vir die melktertvulsel:

25 ml margarien

25 ml mielieblom

2.5 ml vanieljegeursel

Verhit die melk en margarien in ‘n klein kastrol oor lae hitte.

Klits die eier en suiker saam met ‘n vurk.

Meng die meel, mielieblom en vlapoeier saam en voeg dit by die eier-suikermengsel.

Gooi stadig die warm melk by hierdie mengsel terwyl jy voortdurend roer. Gooi dit terug in die kastrol en bring tot kookpunt. Prut vir 2 minute terwyl jy roer.

Plaas dan die kastrol se deksel op, skakel die hitte af en laat dit vir een minuut staan.

Gooi dan die vanieljegeursel by

2 t (10 ml) bakpoeier

75 g (90 ml) suiker

100 g mint crisp-sjokolade, in klein stukkies gekap

45 g margarien, gesmelt

250 ml karringmelk of 175 g jogurt & 75 ml melk

1 blik (410 g) caramel treat

Voorverhit die oond tot 200 °C. Spuit 12 muffinhouers in ‘n muffinpan met kleefwerende sproei op die bodem.

Meng die meel, bakpoeier, koeksoda en suiker saam in ‘n groot mengbak.

Meng die sjokolade by – hou net so 10 ml uit om later bo-op te strooi indien jy wil.

Skep ‘n eetlepelvol deeg in elke muffinhouer.

Vat dan ‘n teelepel en skep ‘n teelepelvol caramel treat bo-op. Druk dit effens in die deeg in met die lepel. Skep nog eetlepelsvol deeg bo-op die caramel treat om dit toe te maak.

Bak vir 15 minute.

Nou kyk – die muffins is nou al heerlik, maar om dit met ekstra dekadensie voor te sit, maak so:

Op ons Springbok – Wallis laat ontbyt menu:

10 ml bakpoeier

45 g margerien, gesmelt

250 ml karringmelk of 175 g jogurt & 75 ml melk

Meng al die droë bestandele in 'n mengbak

Klits dan die eier, gesmelte margerien en karringmelk saam in 'n mengbak en voeg dit by die droë bestandele.

300 g fyngekapte vars, rou spinasie

125 ml gekapte sprietui

50 g Cheddar kaas

125 ml gekapte gaar spek

125 ml gesoterde sampioene

Sout en swartpeper na smaak

Roerbraai die spinasie in olie en botter totdat dit amper droog is. Voeg die sprietui by en roerbraai nog 'n paar minute lank.

Voeg die gerasperde kaas, gekapte spek en gesoteerde sampioene by.

Voorverhit die oond tot 200°C.

Smeer 12 muffinhouers- of holtes met kleefwerende sproei.

Skep eetlepelsvol deeg in elke holte.

Skep 2 hoogvol teelepels spinasie mengsel in die middel van elk een.

Druk dit effens in die deeg in.

Verdeel die res van die deeg om al die muffins te bedek.

Strooi fyn gerasperde kaas en paprika bo oor.

Bak vir 15 minute.

Geniet en onthou om volgende keer dubbel aan te maak. Dit het goed gehou in 'n lugdigte houer in die yskas vir volgende oggend se “lunch box”vir manlief werk toe.

[Ek gaan vanoggend myne probeer in klein broodpannetjies – sal laat weet hoe dit uitgewerk het]

Sonja De Ridder Billson

1 en halwe kop selfraising

1 en halwe kop buttermilk

kwart kop olive oil

1 teelepel sout

Meng als tot n slap tog stewige deeg, deeg is genoeg vr 24 muffin holtes, skep eetlepels vol in elke holte, en laat staan eenkant

1 ui fyn opgekap

kwart kop balls chutney

kwart kop wit asyn

2 eetlepels bruin suiker

1 eetlepel cartright spicy kerrie poeier( dis die bruin boxie )

Braai ui en n mins tot gaar , voeg ander bestandele by en meng deur en braai op lae hitte .

Maak nou n eetlepel meel aan met n bietjie water en giet by mins mengsel ,dit gaan dit verdik haal van stoof en skep lepels vol bo-op deegmengsel.

Rasper kaas en sit op elke muffin n bietjie op

Bak in oond van 200 vir 15 tot 20 min

Baie belangrik laat dit heeltemal afkoel voor uit haal want dis baie bros terwyl warm en breek dan maklik !!

Bobotie mins kan ook gebruik word dan pas jy dit net aan na jou eie smaak

30ml fyn kaneel

5ml vanielje geursel

3 eiers liggies geklits

65ml neute gekap

75 ml vars mango

in klein blokkies gesny

Sif meel, sout, bakpoeier en kaneel saam.

Voeg res van bestandele by en meng goed. Skep mengsel in gesmeerde muffin pannetjie. Laat 20 minute staan en bak dan by 160 grade vir 30-40 minute

Sweet Potato & Pecan Muffins

300g Cake flour

150 ml soft brown sugar

15 ml baking powder

1 ml ground nutmeg

1 ml bicarbonate of soda

125 ml butter, melted

125 g cooked sweet potato, mashed

39 g pecan nuts, coarsely chopped

75 ml plain yoghurt

Mix together flour, sugar, baking powder, salt, cinnamon, nutmeg and bicarbonate of soda in a bowl. In a separate bowl, combine melted butter, sweet potato, nuts, yoghurt and eggs, and add to the dry ingredients.

Stir together until just combined and spoon mixture evenly into a muffin pan that has been coated with non-stick spray. Bake in an oven that has been pre-heated to 200°C for 15 – 20 minutes, until lightly browned and cooked through.

Makes: 12 muffins

Nog nie hierdie resep probeer, het nou net resep agter op n pak patats gekry en dit lyk asof dit lekker kan wees

ANNE-LIESE SE PIESANG EN PEKANNEUTMUFFINS

100g (178ml) bruismeel

100g (192ml) volkoringbruismeel

3 ryp piesangs fyngemaak met ‘n vurk

1 groot eier geklits

75g fyn amandels

75g botter of margarine, gesmelt en afgekoel

50g pekaneute, gerooster en grof gekap

Voorverhit die oond tot 180°C. Sif die meel,bakpoeier, koeksoda saam in ‘n groot bak.

Voeg die hawermout by. In ‘n ander bak meng die piesang, eier, amandels en botter/margarine goed.

Voeg die piesangmengsel, appelsap en neute by die meelmengsels en meng tot dit ‘n klonterige beslag vorm.

Plaas 12 papiervormpies in de holtes van n muffinpan. Skep die beslag daarin, en bak vir 20min of tot gaar.

Sit dit op draadrak om effens af te koel. Die muffins is op hulle lekkerste terwyl hulle nog lou warm is Huisgenoot

250 ml kookwater

250 ml koekmengsel (cake mix)

250 ml bruinsuiker

12,5 ml sagte margarine

500 ml nuttywheatmeel

1 teelepel bakpoeier

1 teelepel koeksoda

Giet die kookwater oor die koekmengsel. Meng die bruinsuiker en die margarine. Voeg die meel, bakpoeier, koeksoda en sout by die suikermengsel. Meng. Voeg die koekmengsel by en roer tot net gemeng. Skep in gesmeerde muffinpanne en bak 20 minute by 200°C.

Landbouweekblad 14 Januarie 2000

Add to My Cookbook

2 cups self raising flour

1/4 cup NESTLÉ Baking Cocoa

1/2 cup brown sugar

125 g butter, melted

icing sugar for dusting

150 g NESTLÉ ROLO

1. Preheat oven to 200°C. Grease 2 x 12 cup mini muffin trays.

2. Sift flour and NESTLE Baking Cocoa into a large bowl. Stir in sugar.

3. Combine butter, eggs and milk and fold into dry ingredients until combined.

4. Spoon muffin mixture to half fill each cup. Place 2 NESTLE ROLO in the centre then top with remaining muffin mixture.

5. Bake 12-15 minutes until cooked. Serve warm or cool, dusted with icing sugar if desired.

Preparation time:15 minutes Cooking time: 12 minutes

POSSIBLY Farmers Guardian’s youngest contributor to the recipe section, 10-year-old Eleanor Brook of Spital-in-the-Street, Lincolnshire, has sent in her formula for Rolo muffins.

She says she created the recipe last year and it was included in her school’s fundraising cookery book. She has made it many times on Sunday mornings before her Dad comes home and helps her demolish them.

250g (9oz) plain flour

1 tspn (5ml) baking powder

1/2 tspn (2.5ml) bicarbonate of soda

1/2 tspn (2.5ml) salt

2 tbspns (60ml) cocoa powder

140g (5oz) granulated sugar

240 ml (8fl oz) milk

90ml (3fl oz) corn oil

2 packets of Rolos

1. Place 12 muffin cases in a tin.

2. Pre-heat oven to 190-200C (170-180 fan oven, 375-400F, Gas Mark 5-6)

3. In a large bowl, sift together, flour, baking powder, bicarbonate of soda, salt and cocoa powder.

4. Stir in sugar.

5. Beat egg in a jug with fork. Stir in corn oil and milk.

6. Pour all wet ingredients into dry. Stir until combined. (Mixture will be lumpy, but no dry flour should be visible).

7. Half fill muffin cases with mixture, put two Rolos in each case then top with more mixture.

8. Bake for 20-25 minutes, or until tops spring back when touched.

Caramel Easter-egg muffins

Looking for a treat that's a little different? Try these muffins with a hidden centre of caramel Easter-egg. You'll be impressed, we promise. Makes 12

2 1/4 cups self-raising flour

2/3 cup caster sugar

125g butter, melted, cooled

1 teaspoon vanilla essence

12 small caramel-filled Easter eggs*

Preheat oven to 180°C. Line a 12 x 1/3-cup capacity muffin pan with paper cases.

Sift flour into a large bowl. Stir in sugar. Whisk butter, milk, eggs and vanilla essence together.

Add butter mixture to dry ingredients. Use a wooden spoon to mix until just combined (don't over-mix or your muffins will be tough). Spoon batter into cases so each is one-third full. Place an unwrapped Easter egg into the middle of each muffin. Spoon over remaining muffin batter.

Bake muffins for 18 to 20 minutes, or until light golden and cooked through. Stand in pan for 10 minutes before turning onto a wire rack to cool completely.

Hint: Make sure you don't eat muffins while hot as the caramel inside the eggs will be very hot. * When Easter eggs are not available, use Rolo chocolates or pieces of caramel-filled chocolate.

1 blikkie sweetcorn, gedreineer

1 pakkie heuning en mosterd poeier

30 ml gesmelte botter

450 g bruismeel

4 eiers, geklits

Verhit oond 180 grade. Meng bestanddele saam. Moenie te veel klits nie. Skep in pan, bak 25 minute.

Cottage Cheese & Chive Muffins

Alaina’s Favorite recipes

2 c. self-rising flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 c. butter, softened

1/4 c. light brown sugar

1 egg, lightly beaten

1 c. cottage cheese - be very generous

3 Tb. fresh chives, chopped

Combine dry ingredients. Cut in butter. Add wet ingredients and chives. Bake at 180°C for 20 min. 4/11/11

Hier is die yogurt muffin reseppie. weet nie of iemand hom dalk ken nie? (gebruik die yogurt houertjie, 'n 175ml een vir die afmetings ook).

1 tub yogurt (any kind you fancy),

2 tubs castor sugar,

3 tubs self raising flour,

meng alles bymekaar en bak by 180grade vir omtrent 20min.

skep muffinpanne half vol. maak 24. jy kan hulle so skoon eet, of enige versiersel denkbaar op sit. vir my maak pynappelyogurt die lekkerste muffin. maar jy kan letterlik enige soort gebruik. en hoe langer hy staan, hoe lekkerder raak dit! Veral wanneer jy lekker dik icing op het. chocholate. oei.

Antoinette Opperman Burger

2 koppies mieliemeel

4 koppies water

1 teelepel sout

3 eetlepels olyfolie of botter

2 hande vol kaas, gerasper

4 eetlepels gekapte vars kruie, of 1 eetlepel droë kruie

1 teelepel rooipeper

1 teelepel paprika

1 koppie heel mieliepitte

6 sondroogtamaties, gekap

12 kersietamaties, gehalveer

Voorverhit die oond tot 200 C. Maak eers die pap. Bring die water en sout tot kookpunt. Voeg die mieliemeel daarby en roer tot dit verdik. Laat dit met ’n deksel op prut vir 10 minute. Verwyder dit van die hitte en laat die pap afkoel. Meng die res van die bestanddele saam en voeg die koue pap daarby. Skep die mengsel in ’n gesmeerde muffinpan. Skep dit maar vol, want dit rys glad nie. Bak die muffins vir ongeveer 20 minute.

Wenk: Die muffins is ’n blink plan as jy oorskietpap het. Gooi ’n hand of drie vol gebraaide spek of oorskietboerewors by en eet dit vir brekfis. Dis ’n geduldige resep dié.

Klits kookolie, melk en eiers saam. Voeg res van bestanddele by en meng goed. Skep in muffinpannetjies. Skep 1 eetlepel gaar maalvleis in elke bakkie deeg. Bak 15-20min by 180*C.

15 ml bruinsuiker

15 ml margarien ( grondboontjie botter)

1 ml kaneel en 1ml nutmeg

1 1/2 k meelblom (rysmeel)

3/4 k bruinsuiker

1/3 k olie (olyf olie)

1 k gaar fyn pampoen (butternut)

meng droë bestanddele saam, meng vloeistof bestanddele saam, meng alles saam

gooi strooisel bo-oor

bak 20 min by 200 C

Banana Poppy Seed Muffins

Mashed bananas and poppy seeds are mixed with wholemeal flour and wheat bran in these wonderful, moist muffins. Great for breakfast on the run or for the .

150g (5 oz) wholemeal flour

85g (3 oz) wheat bran

50g (2 oz) wheatgerm

1 teaspoon bicarbonate of soda

1 teaspoon baking powder

1/2 teaspoon salt

4 tablespoons honey

4 tablespoons vegetable oil

225g (8 oz) mashed bananas

110ml (4 fl oz) semi-skimmed milk

1 dessertspoon fresh lemon juice

4 to 6 tablespoons poppy seeds

Prep: 10 mins | Cook: 30 mins

1. Preheat oven to 180 C / Gas mark 4. Lightly grease a muffin tin, or line with paper muffin cups.

2. In a large bowl, mix wholemeal flour, wheat bran, wheatgerm, bicarbonate of soda, baking powder and salt.

3. In a medium bowl, beat together eggs, honey and vegetable oil. Stir in bananas, milk, lemon juice and poppy seeds.

4. Make a well in the centre of the wholemeal flour mixture, and pour in egg and banana mixture. Fold together until just blended. Spoon into the prepared muffin tin.

5. Bake 25 to 30 minutes in the preheated oven, until a cocktail stick inserted in the centre comes out clean.

FRUIT COCKTAIL MUFFINS

2 cups of Self raising flour

1 cup caster sugar

410g tin of undrained fruit cocktail

Preheat the oven to 150C. Line your muffin tray with papers. In a large bowl, add flour & sugar and mix well. Add the entire contents of the tin fruit and stir until just combined. Spoon into the muffin papers and bake for 20 mins or until muffin tops are golden and a skewer inserted in to the centre comes out clean.

Store in an airtight container for up to 3 days

•500g Bacon gesnipper

•Handvol gekapte Pietersielie of so 2tl gedroogtes

•250g Gesmelte Kaas

Sit voor en geniet :)

Belinda van Dyk

Jy benodig (vir 6)

• 2 koppies mieliemeel

• 4 koppies water

• 1 teelepel sout

• 3 eetlepels olyfolie of botter

• 2 hande vol kaas, gerasper

• 4 eetlepels gekapte vars kruie, of 1 eetlepel droë kruie

• 1 teelepel rooipeper

• 1 teelepel paprika

• 1 koppie heel mieliepitte

• 6 sondroogtamaties, gekap

• 12 kersietamaties, gehalveer

Voorverhit die oond tot 200 ºC.

Maak eers die pap. Bring die water en sout tot kookpunt. Voeg die mieliemeel daarby

en roer tot dit verdik.

Laat dit met ’n deksel op prut vir 10 minute.

Verwyder dit van die hitte en laat die pap afkoel.

Meng die res van die bestanddele saam en voeg die koue pap daarby.

Skep die mengsel in ’n gesmeerde muffinpan.

Skep dit maar vol, want dit rys glad nie.

Bak die muffins vir ongeveer 20 minute.

Wenk: Die muffins is ’n blink plan as jy oorskietpap het.

Gooi ’n hand of drie vol gebraaide spek of oorskietboerewors by en eet dit vir brekfis.

Dis ’n geduldige resep dié.

Charlotte Verwey da Silva

750 ml mieliemeel

Bring alles saam tot kookpunt, roer goed om klonte uit te kry, sit deksel op en stoom vir 10-15 minute. Laat effens afkoel.

Voorverhit oond tot 200 grade C

Voeg die volgende by die afgekoelde pap.

Geurmiddels na smaak (bv droe basil, mixed herbs, swartpeper ens.)

Jy kan ook nou enigiets soos sweetcorn, brosgebraaide bacon en insit)

2 Geklitste eiers

Druk papmengsel in gesmeerde muffinpannetjie. Strooi gerasperde kaas oor pap en bak vir 25 minute.

250 g Klein tamaties

25 ml Balsamic asyn

5 ml Bruinsuiker

10 ml gekapte knoffel

Sout en peper na smaak

Vars of droe Roosmaryn

Sit al die bestandele in oondpannetjie. Roer alles mooi deur sodat tamaties goed bedek is, bak vir 20 minute of tot lekker sag en bruin.

Skep oor muffins en bedien.

GESONDE JOGHURT MUFFINS

(Resep oorsprong nie seker, dink dit was uit die een of ander koerant)

125 ml kookwater

125 ml bruinsuiker

250 ml Nutty wheat

250 ml koekmeel

1 x 175 ml Ultra Mel gemengde vrugte-joghurt

Verhit die oond tot 180 C. Giet die kookwater oor die rosyne en laat effens afkoel. Meng die suiker en botter saam. Voeg die droë bestanddele by en laastens die joghurt. Roer totdat die mengsel goed gemeng is. Giet die mengsel uit in gesmeerde muffinpannetjies en bak sowat 20 minute of tot gaar

PINEAPPLE RICOTTA CHEESE MUFFINS

1 1/2 c. light Ricotta cheese

15 oz. can crushed pineapple, drained

2 c. all purpose flour

1 tbsp. baking powder

1/2 tsp. baking soda

In a measuring cup place the egg and enough oil to make 1/2 cup. Add the oil and egg mixture to the Ricotta cheese and mix until smooth. Add the crushed pineapple. In a separate bowl, combine the dry ingredients. Add to the wet ingredients and blend gently. Divide among 12 muffin cups. Bake at 400 degrees for 20 to 25 minutes.

GESONDE JOGHURT MUFFINS

(Resep oorsprong nie seker, dink dit was uit die een of ander koerant)

125 ml kookwater

125 ml bruinsuiker

250 ml Nutty wheat

250 ml koekmeel

1 x 175 ml Ultra Mel gemengde vrugte-joghurt

Helena Enslin Laubscher

Ek het al jare ook hierdie resep:

375 ml koekmeel

10 ml bakpoeier

125 ml pampoen gaar

60 ml bruinsuiker

250 ml youngbessies of aarbei

1. Verhit oond tot 180 C (350 F) en smeer muffinpanne.

2. Sif meel, sout, bakpoeier, suiker, kaneel en neut saam.

3. Meng pampoenmoes, melk, eier en botter goed.

4. Voeg pampoenmengsel by die droë meelmengsel en meng goed.

5. Vou die bessies in.

6. Skep in muffinpanne.

7. Besprinkel met bruinsuiker.

8. Bak 20 minute

Hoekom ek daarvan hou, is omdat daar geen olie gebruik word nie en ek het cholesterol. Moet maar die oliegoedjies sny.Dis eintlik 'n muffin, maar dit smaak baie lekker.

Die resep is soos volg:

500 ml gaar pampoen,

50 ml gesmelte botter,

2 geklitste eiers,

125 ml koekmeel,

Meng alles goed en skep in muffinpanne. Sprinkel kaneelsuiker oor en bak by 220ºC vir 30 minute of tot gaar

CHEDDAR EN RISSIEMUFFINS

250g meel 60ml suiker

15ml bakpoeier 5ml sout

2.5ml koeksoda 150g Cheddar gerasper

1-2 opgekapte jalapeno rissie

300ml gewone jogurt 60ml gesmelte botter

Smeer of spuit muffinpan goed. Meng meel,suiker,bakpoeier,sout,rissiepoeier en koeksoda.Roer kaas en fyngekapte jalapeno by. Meng jogurt,botter en eier in groot mengbak en gooi meelmengsel by. Roer tot gemeng(moet nie oorroer nie) Die deeg sal dik wees. Skep in muffinpan. Bak in oond 190-200 celsius vir 15 tot 20min. Kan gevries word.

Dié muffins is lekker vir ’n laatontbyt of ’n interessante middagete met ’n broodrolletjie.

Jy benodig (vir 12 muffins)

• 12 dun skyfies gerookte ham

• 200 g rou spaghetti

• ½ koppie beleë cheddarkaas, gerasper

• sout en varsgemaalde swartpeper

• pikantrissies of sondroogtamaties, fyngekap

1. ’n Maatjie vir elke gaatjie. Smeer ’n muffinpan met botter en voer die bodem van elke holte met ’n skyfie ham uit.

2. Hoor hier, ou blaar. Druk die spinasieblare vinnig in kookwater sodat dit net-net verlep, en dreineer dit dan deur die ekstra vog met jou hande uit te druk. Sit ’n blaar bo-op elke hamskyfie.

3. Stysel, asseblief! Kook die spaghetti tot al dente (gaar, maar nie te sag nie) en dreineer dit. Verdeel die pasta tussen die muffinholtes en laat dit in ’n spiraal in elke holte sak.

4. En dan, die sement. Klits die eiers, roomkaas, cheddar en geurmiddels saam. Maak ’n gaatjie in die middel van die pasta in elke muffinholte deur dit met ’n teelepel van mekaar af weg te trek. Vul nou elke holte met die eiermengsel.

5. ’n Bietjie hitte. Druk die muffinpan in ’n oond van 180 ºC en bak dit vir 30 minute of tot goudbruin en gestol. Keer dit uit en sit die muffins louwarm voor.

Laat-oggend Kaas & Spek Muffins

Vinnige uit die kop resep!

2 tlp bakpoeier,

kwart koppie botter,

kaas en gebraaide spek, klein stukkies gesny.

Meng deeg bestanddele, roer kaas en spek by, vul muffin holtes, jy kry 12 uit. Strooi bietjie kaas op elkeen. Bak 20 minute, 180*C.

Yummly recipes Food.com

Ingredients Serves 6 servings

3 tbsps margarine

1 tsp vanilla extract

3 tbsps flax seeds (milled)

1 tbsp cornstarch

3/4 cup whole wheat flour

2 tbsps cocoa 1 tsp baking soda

1 tsp baking powder

1/3 cup semi-sweet chocolate (chips)

1 tsp baking soda

1 tsp baking powder

1/3 cup semi-sweet chocolate (chips)

1 Preheat to 350.F (180°C)

2 Cream the margarine, honey, and vanilla (I used coconut extract) together. Then add your flax and water, then the avocado. (mash it before hand or puree it)

3 In a separate bowl, mix the baking soda, baking powder, salt, flour, and cocoa powder. Add dry to the wet. You may need to add a splash of milk depending on the texture.

4 After all is mixed, add in your chocolate chips and walnuts.

5 Bake for 25 for muffins 30 minutes for mini loaf pans! Makes 6 muffins or 2 mini loaf pans.

Avocado, Banana and Mango Muffins

Chef: Lynne the Pirate Queen - Foodcom

Ingredients Serves 12 servings

1 cup mashed banana

1/2 cup avocado (mashed)

1/2 cup mango (mashed)

1 cup sugar 3 cups flour

2 tsps baking powder

2 tsps baking soda

1/2 cup nuts (optional)

1 Preheat oven to 350 degrees.F (180°C) Spray medium-size muffin tins with non-stick cooking spray.

2 Mash fruit and add together. Set aside.

3 Sift flour, baking soda, and baking powder in bowl. In a separate bowl, cream butter, sugar, and beaten eggs well, then add fruit and vanilla; mix. Add flour mixture; mix well.

4 Scoop batter into muffin tin, and bake at 350 degrees for approximately 35 minutes.

(Vegetariese opsie) (uit Aartappelmosaiek)

400ml aartappels, fyngedruk

430ml meel, gesif

80ml botter, gesmelt

1. Voorverhit oond tot 180 grade.

2. Sif alle droe bestanddele saam.

3. Vryf die aartappels in die droe bestanddele in.

4. Meng die eier, melk en botter saam.

5. Roer die eiermengsel in die aartappelmengsel in.

6. Vul elke gaatjie van die muffinpan half met die mengsel.

7. Bak vir 15 - 20min tot gaar en goudbruin.

1 cup (240 ml) canned pumpkin puree

2 large eggs, lightly beaten

1/2 cup (120 ml) buttermilk (or plain yogurt)

1/2 cup (120 ml) canola, corn, vegetable, or safflower oil

3/4 cup (95 grams) whole wheat flour (can use all-purpose flour)

3/4 cup (50 grams) natural wheat bran

3/4 cup (150 grams) granulated white sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1/2 teaspoon salt

1 cup (140 grams) raisins or dried cranberries

Preheat oven to 400 degrees F (205 degrees C). Place rack in the middle of the oven. Line 12 muffin cups with paper liners or spray with a non stick vegetable spray.

In a medium sized bowl mix together the pumpkin puree, eggs, buttermilk, and oil. Set aside.

In a large mixing bowl, combine the flour, bran, sugar, baking powder, baking soda, cinnamon, and salt. Add the milk and egg mixture to the flour mixture. Stir until just combined. Fold in the raisins. Do not over mix the batter or the muffins will be tough when baked.

Fill the muffin cups with the batter using two spoons or an ice cream scoop. Place in the oven and bake for about 18 - 20 minutes , or until firm to the touch and a toothpick inserted in the center comes out clean. Place on a wire rack to cool.

Makes 12 regular-sized muffins.

Lindsay, Anne. 'Smart Cooking'. MacMillan of Canada. Toronto: 1986

Louise Groenewald Hier is die "langlewe" resep wat in Huisgenoot Wenresepte was:

(Yields about 3 X 12 muffins, depending on muffin tin’s hollow size)

The dough keeps well in the fridge in an airtight container for up to a month, so you can make a batch and store it until needed. Then, only bake what you need at one time. Add ingredients like raisins and coconut for variation.

3 Cups (3 X 250ml) Bran

1 Cup (250 ml) Boiling water

½ Cup (125ml) Butter, melted

1½ Cups (300g) Sugar

2 Extra Large Eggs, beaten

2 Cups (500ml) Buttermilk

3 Teaspoons (15ml) Bicarbonate of Soda

170g Flour (weighed unsifted)

170g Nutty Wheat Flour

Some examples of ingredients to add when baking the muffins:

Sunflower, Poppy & Sesame Seeds

Chopped Pecan Nuts

Mashed ripe banana

Finely chopped dried fruit

Pinch of cinnamon or mixed spice

Preheat oven to 220°C. Grease muffins tins or spray with non-stick spray.

1) Using a large mixing bowl add the bran and boiling water, mix through. Add the melted butter, mix and leave to cool slightly.

2) Add the sugar, beaten eggs and ¾ of the buttermilk.

3) Combine the remaining buttermilk and bicarbonate of soda in a small bowl and add to bran mixture and mix through.

4) Sift together the flour, Nutty Wheat flour and salt and add the bran that stays behind in the sieve.

5) Add raisins or other desired flavouring ingredients. Add to the bran mixture and blend together to form a soft dough.

6) Spoon the dough into the muffin tins, two thirds full.

7) Bake on the middle shelf of the oven for 20 minutes. Remove from oven and leave for 5 minutes before removing the muffins. Place on a cooling rack and allow cooling down time.

Serve muffins on their own, with butter, homemade marmalade or grated cheese.

Learn to Cook with Louise

NOTES ON MAKING MUFFINS:

• Do not over mix the dough

• If the muffins are left in the muffin tin for about 5 minutes it’s easier to remove as it sweats slightly in the tin.

• Freezing muffins: Leave on a cooling rack to cool down completely before wrapping every muffin individually in cling wrap. See to it that they are all well wrapped to avoid freezer burn. It’s a good idea to place the wrapped muffins in a plastic bag before freezing.

• A recipe for a tray of muffins (12) should not contain more than half a cup of sugar, otherwise it becomes cake and not a muffin!

• Both oil and butter is suitable to use in muffins.

• The dry muffin mix makes a great gift in a sealed plastic bag inside a decorated gift bag. Type or write the recipe on nice paper or a card and stick to the bag giving instructions of the butter, eggs, buttermilk, etc. or other ingredients to add to the mix. Also remember to give baking instructions, oven temp. and baking time and mention how many muffins the recipe yield.

• Remember that muffins are one of the most versatile bakes around. It is suitable for any occasion. From breakfast, to lunch, to a picnic. These healthy bran rich muffins are great packed into a schoolbag or eating on the run when you don’t have time for breakfast.

Cheesy Vienna Muffins

140 g Golden Cloud cake flour

7,5 ml baking powder

pinch of salt, dry mustard and cayenne pepper

150 g cheddar cheese, grated

4 Enterprise Smoked Smoked Viennas, sliced

1. Preheat oven to 180ºC.

2. Sift the dry ingredients together.

3. Mix in the oil, cheese and the sliced Viennas. Mix well. Mix in the milk.

4. Spoon mixture into 12 small greased muffin pans until ¾ full.

5. Bake for 15 - 20 minutes or until done.

Makes 12 small muffins - Enterprise Deli Diva 8.5.2015

Chilli-spiced biltong, mielie and cheese muffins

Sassy ‘n savoury, these inbetweeners are ideal for filling a gap.

Ingredients: (Serves 16)

225 grams self raising flour

15 ml dried chilli flakes

2 extra large eggs, whisked

80 ml butter, melted

50 ml corn kernels

100 ml biltong, shaved, finely chopped

100 ml cheddar cheese, grated

Preheat oven to 200ºC.

Coat muffin tins with cooking spray.

Sift flour into a large bowl.

Mix chilli flakes, eggs, milk and butter together and fold through flour.

Fold corn, biltong and cheese through batter.

Fill each muffin cup three quarters full and bake for 12 -15 minutes or until cooked through.

Serve slightly warm or at room temperature.-Antje, die Rooibruin Hen 7.5.2012

Hi Divas! As I said yesterday, this week is all about bacon, so here is a FAB recipe that uses Micro bacon. No mess, no fuss, just the delicious taste of Enterprise bacon!

Brocolli and Bacon muffins

375 ml cooked broccoli, coarsely chopped

2x packs of Enterprise Micro Back Bacon – diced into bit size pieces

1 onion, chopped

50 g cheddar cheese, grated

10 ml fresh parsley, chopped

125 ml cooking oil

140 g Golden Cloud cake flour

12,5 ml baking powder

5 ml Colmans mustard powder

1. Preheat oven to 200ºC.

2. Mix the broccoli, bacon, onion, cheese and parsley together.

3. Beat the eggs and oil together.

4. Mix the flour, baking powder, mustard and salt together. Mix in with the egg mixture.

5. Add the broccoli mixture to the flour mixture and mix lightly.

6. Spoon mixture into greased muffin pans.

7. Bake for 25-30 minutes until done.

8. Leave to cool slightly and remove from pan.

9. Serve lukewarm with butter.

Makes 12 large muffins

This can also be enjoyed as an accompaniment to soup. - Enterprise Deli Diva

Crumb Topped Banana Muffins. Photo by imOatmeal

These are so good. We love the topping.

1 1/2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3 large ripe bananas, mashed

1 egg, lightly beaten

1/3 cup butter, melted

1/3 cup packed brown sugar

1 tablespoon flour

1/8 teaspoon cinnamon, to taste

1 tablespoon cold butter

1/4 cup nuts, chopped (optional)

In a large bowl, mix the flour, baking soda, baking powder, and salt.

Mix bananas, sugar, egg and melted butter.

Stir into dry mixture just until moistened.

Fill muffin cups 3/4 full.

Combine brown sugar, flour, and cinnamon topping ingredients.

Cut in cold butter until crumbly.

Sprinkle over muffins.

Bake at 375 degrees Fahrenheit for about 20 minutes, until muffins test done.

Cool in pan for 10 minutes.

From: (James Millie) fatfree.com

I went and experimented with an old receipe making a few changes and

made these last night.

Lemon Yogurt Muffins

2 cups Flour, white, unbleached

1 teaspoon Baking powder

1 teaspoon Baking soda

1/2 teas poon Salt

2 Eggs, (Egg substitute, Egg Beaters), lightly beaten

1 1/4 cups Plain Yogurt Non-Fat Fat-Free

1/4 cup Skim Milk ( Soy Milk, Rice Milk )

2 tablespoon Honey

1 tablespoon Lemon Peel, grated

1/2 cup Lemon Juice

In a large bowl combine flour, baking soda, powder, salt, and sugar,

in a seperate bowl combine egg beaters, yoguart, lemon juice milk,

honey, grated lemon peel. Mix wet ingredients with dry.

Bake in pre-heated oven at 375 degrees for 15 - 20 minutes.

Cappuccino Chocolate Chip Muffins

2 ½ teaspoons baking powder

1 large egg (room temp)

1 cup milk (room temp)

½ cup butter, melted and cooled

3 heaped teaspoons good quality coffee powder, dissolved in 50ml boiling water, cooled

1 teaspoon vanilla essence

¾ cup chocolate chips

1) Preheat oven to 200 ºC. Spray a 12 cup muffin tin with cooking spray. For bigger muffins, spray 8 of the cups.

2) In a large bowl, whisk together the flour, sugar, baking powder, cinnamon and salt.

3) In a medium bowl, whisk egg lightly. Whisk in milk, melted butter, coffee mixture and vanilla essence.

4) Make a well in centre of dry ingredi

ents and pour in milk mixture. Stir just until evenly blended. Stir in chocolate chips.

5) Divide batter among 12 or 8 greased muffin cups. Bake18 - 20 minutes, or until a cake tester inserted in centre of muffin comes out clean.

Makes 8-12 muffins.

* Ek het 100g slab donker choc gebruik, opgekap, i.p.v. choc chips

* Ek het Nescafé koffie gebruik

Ietsie vir die mammas wat nie worry oor hoe hulle heupe lyk nie.

1 Pakkie Snowflake chocolate muffin easymix (500g)

2-3 Stafies rolo's

1 Blik Caramel Treat

1-2 Eetlepels room

Plaas papierkoppies in muffin pan.

Maak mengsel soos op pakkie aan.

Plaas 'n teelepel van die muffin mengsel in die papierkoppie en plaas 'n rolo daarop. Skep die res van die papierkoppie driekwart vol met res van die mengsel.

Bak in oond soos op pakkie aangedui en laat afkoel.

Meng caramel treat en room saam en smeer op muffins.

Rasper milkybar bo-oor muffin en bedien.

HEMELS. Uit die heupe uit.

Bloubessie Karringmelk Muffins

Klits eiers, voeg karringmelk, olie en suiker by. Sif droe bestanddele in mengbak saam.

Maak holte in middel en giet eiermengsel daarin. Meng tot net deurgemeng. Roer bloubessies versigtig by.

Skep lepelsvol in muffin pan. Bak 15

20min by 180. Sit net so voor of met botter. Lewer 12 muffins.

75g melted butter

4 ripe bananas, smashed

1 tsp vanilla essence

1 1/2 tbsps strong coffee

1 tsp bicarbonate of soda

225g plain flour

150g chopped pecans, toasted or raw

Use imperial measurements

Method - How to make banana coffee muffins:

1) Preheat oven to 180C/Gas 4. Grease a 12-cup capacity muffin tin or use paper cases.

2) With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, coffee and vanilla.

Sprinkle the bicarbonate of soda and salt over the mixture and mix in. Add the flour, mix until it is just incorporated. Fold in the

chopped pecans. Pour mixture into a prepared muffin tin.

3) Bake for 20-30 minutes. To check if the muffins are done, insert a toothpick into the centre of a muffin. If it comes out clean, it’s done. Cool muffins on a rack and serve.

HIER'S DIE MAKLIKSTE EN VINNIGSTE CHOCOLATE BROWNIE MUFFINS WAT JY NOG OOIT GEMAAK HET en boonop nog gesond ook. 1 MUFFIN IS NET 181 kalorië, hoe daai vir 'n indulce sonder om skuldig te voel!

CHOCOLATE BROWNIE MUFFINS

1 pak Sjokoladekoekmengsel [box chocolate cake mix]

355ml pampoenmoes [maak jou eie deur pampoen in mikrogolf te kook sonder suiker of sout]

Voorverhit oond op 200 grade C.

Meng die koekmengsel en pampoenmoes goed. [net die 2 bestanddele, niks meer nie]

Voer muffinpannetjie uit met muffin papierhouertjies.

Skep roomys lepels vol in muffin papierhouertjies.

Bak vir ongeveer 20 minute tot gaar.

Geniet sonder om skuldig te voel. dis heerlik!

Jy kan die donker sjokolade "choc chips" byvoeg as jy wil, maar dis nie nodig nie.

[KITSKLAAR] 16 Berie Smith

1 kop bruismeel

1 kop gerasperde kaas

1 kop melk [aangemaakte poeiermelk is ook goed]

Meng droë bestanddele goed saam.

Klits melk en eier saam en maak meelmengsel daarmee aan.

Skep in gesmeerde muffinpannetjies. [12]

Bak in warm oond 180 grade C vir ongeveer 15 minute.

[Hierdie poffertjies is baie lekker al word hulle 'n dag of wat in 'n toe blik gebêre.

Dis een van my gunsteling staatmakers. Ek sit partykeer biejie gebraaide spek en

gekapte sprietuitjies ook by.]

Riana Du Plessis

riana se special savoury muffins

20 ml bakpoeier

2 ml sout, 5ml rooi peper, 10 ml mixed herbs, 10ml gedroogde pietersielie

60 ml botter gesmelt

1 en 'n halwe kop karringmelk

1 kop kaas gerasper

3 viannas gerasper (bacon sal ook werk)

sif al die droe bestanddele saam, kaas en viannas ook

meng karringmelk, botter en geklitste eier en meng saam met meelmengsel roer deur en gooi in muffin pannetjies (ek gooi bietjie paprika bo-oor) bak vir 15-20 min by 220 grade C

These pancakes are made in muffin/cupcake tins. Only fill the tin 1/2 full and it will create the crater when it bakes. Great brunch idea!

1 tsp. orange zest (optional)

1/4 cup butter, melted

1. Preheat oven to 400 degrees F. Blend first six ingredients (milk thru orange zest) in a blender. Be careful to see that any flour clumps get well-blended.

2. Blend in butter a little at a time in order to temper the eggs.

3. Grease muffin tins well and distribute batter evenly between the tins, with each tin being only half full. Bake for 15 minutes, or until puffy and golden on top.

4. Serve with topping of your choice.

Hierdie ricottamuffins kan ook met geroosterde soetrissierepe en olywe voorgesit word.

Genoeg vir: 8-10 porsies

Oondtemperatuur: 160 °C

Baktyd: 30 minute

500 g ricottakaas

125 ml parmesaankaas, gerasper

sout en varsgemaalde swartpeper

Voorverhit die oond. Krummel die ricottakaas in ‘n mengbak. Klits die eiers by en meng deur saam met die parmesaankaas en sout en varsgemaalde swartpeper. Smeer ‘n muffinpan en skep die ricottamengsel in die holtes van die muffinpan. Bak vir sowat 15 minute of tot goudbruin en gaar.

Marisa Knoetze Vosloo

Nog een uit die piekniekmandjie-boek:

5ml gemaalde kaneel

100g pekanneute, gekap

250ml gaar pampoenmoes

gemaalde kaneel om oor te sprinkel

Stel oond op 200C. Sif meel, bakpoeier en kaneel saam. Roer stukkies in sif terug by meel na gesif. Roer suiker en neute by meel. Klits moes, eiers, olie, melk en roomkaas saam en roer in by meelmengsel tot net gemeng. Plaas muffinpapiertjies in muffinpannetjies en skep 2/3 vol. Sprinkel bietjie kaneel oor en bak vir 15 minute of tot toetspen skoon uitkom. Sit louwarm voor.

Hier is my appeltert resep ek bak dit nou al 12jaar en was 'n goeie verkope in die tuisbedryf wat ek gehad het

1 groot blik appels

200ml cremora melkpoeier

Klits Magarien,suiker,eiers en melk goed saam en voeg die gesifte droë bestandele by en klits tot goed gemeng. Skep beslag in voorbereide muffinpannetjies of tertbak.

plaas appelstukkies op elke tertbeslag. Bak in verhitte oond van 180grade vir 20min vir klein tertjies of 45min vir groot tert.

terwyl tert bak maak sous aan. kook alles saam tot melkpoeier goed opgelos is en gooi warm oor tertjies as dit uitkom. laat bietjie afkoel en haal uit pannetjies.

Riana Du Plessis

KARRINGMELK SKONS/ MUFFINS

ek weet nie wat om dit te noem nie ok!

2 eetlepels botter

1 kop karringmelk

herbs, rooi peper, ½ t droe mosterd en paprika ook ingegooi en so ½ kop gerasperde kaas

sif droe bestanddele saam

klits eiers en voeg by

gooi karringmelk ook by

BAK TEEN 200°C VIR 10-15 MIN

uit Huisgennot se Suid-Afrikaanse Treffers.

Hierdie korslose tertjies kan ook vir aandete voorgesit word saam met 'n slaai.

Genoeg vir 6 mense.

4 murgpampoentjies, in linte gesny (of gekapte spinasie)

340g (blikkie) heelpitmielies, gedreineer (of gaar aartaapels of oorskiet-pasta)

3-4 pikantrissies of 'n rooi soetrissie, in blokkies gesny

3 wiele feta-kaas

8-10 ekstragroot eiers

30ml gekapte vars kruie soos pietersielie, grasuie, basillie & tiemie

sout & peper na smaak

60ml vars broodkrummels & gerasperde parmesaankaas vir afronding

Voorhit die oond tot 180C.

Gebruik 'n muffinpan met 12 diep holtes & smeer die holtes baie goed of spuit met kossproei

Rangskik die murgpampoentjies in 'n sirkel in muffinholtes & skep die mielies bo-op

Sprinkel die pikanrissies & kaas oor

Klits die eiers & kruie liggies saam, geur met sout & peper & verdeel tussen die holtes

Sprinkel van die krummelmengsel oor & bak 30-40 minute tot gestol Sit louwarm voor.

Baby marrow muffins with smoked salmon

2 large baby marrows grated (400 g)

1 onion peeled and grated

250 spreadable cream cheese, softened

1 cup self-raising flour

½ cup grated tasty cheese

5 eggs, lightly beaten

Salt and pepper to taste

1 tablespoon finely chopped dill

Finely grated rind of 1 lemon

100 g sliced smoked salmon, cut into strips

1. Preheat oven to 180°C

2. Drain excess moisture from baby marrows and combine with onions, 100g of cream cheese, oil, cheese, eggs and seasonings until well combined.

3. Spoon mixture in muffin pans and bake for 12 to 15 minutes or until firm to touch.

4. Combine the remaining cream cheese, dill and rind. Top each muffin with a dollop of cream cheese mixture, smoked salmon and dill. ENJOY.

Frittata met hoender, feta en geroosterde botterskorsie

Oondtemperatuur: 180 °C

500 g botterskorsie, geskil, in klein blokkies gesny

sout en varsgemaalde swartpeper

80 ml parmesaankaas, gerasper

sout en varsgemaalde swartpeper

400 g gaar hoenderborsfilette (of gebruik enige oorskiethoender), gevlok

200 g fetakaas, gekrummel

1 Voorverhit die oond. Plaas die botterskorsie, olyfolie en sout en swartpeper in ‘n mengbak en meng deur tot oraloor bedek. Sprei die botterskorsie uit op ‘n bakplaat en oondrooster vir sowat 15 minute of tot goudbruin en gaar.

2 Klits die eiers, room, parmesaankaas en sout en swartpeper na smaak saam.

3 Smeer ‘n muffinpan en plaas die botterskorsieblokkies, hoender en fetakaas in die holtes van die muffinpan. Giet die eiermengsel oor en bak vir sowat 15-20 minute of tot goudbruin en gestol.

KARSTEN GASTEHUIS MUFFINS

1 ½ K Nutty Wheat

¾ K Bruinsuiker of ½ K Heuning

1 Appel met skil gerasper + 1T Kaneel

1K Dadels + 1K Gekapte Neute

Meng alles saam.

Bak teen 180 grade tot gaar.

Het dit al met al die vrugte saam in gemaak en dan ook met die appel en kaneel en n ander keer net met die dadels en gekapte neute.

125g cream cheese (cubed)

1/2tsp instant coffee granules

1/2tsp vanilla extract

1/4C broken semi-sweet chocolate pieces

3C all-purpose flour

1tsp ground cinnamon

1C low-fat(2%) milk

2Tbsp instant coffee granules

1/2C melted butter

1tsp vanilla extract

3/4C semi-sweet chocolate pieces

In processor, process all Espresso Spread ingredients until well blended. Transfer to a small bowl, cover & refrigerate until serving.

In a large bowl combine flour, sugar, b/powder, cinnamon & salt. In another bowl combine milk & coffee granules until coffee is dissolved. Add butter, egg & vanilla well & stir into dry ingredients just until moistened. Fold in chocolate pieces. Fill greased or paper-lined muffin cups 2/3 full. Bake at 190C for 17-20mins or until a skewer inserted comes out clean. Leave 5mins before removing from pans to cooling racks.

Serve warm with Espresso Spread/Topping.

3 ml fyn kaneel

250 ml (80 g) koringkiem

80 ml sonneblomolie

125 ml (100 g) bruinsuiker

50 ml vetvrye melk

250 ml wortels, fyngerasper

60 g pekan- of okkerneute, gekap

Klop die eier, sonneblomolie en bruinsuiker, en meng dit dan by die droe bestanddele in.

Los die koeksoda op in die vetvrye melk. Voeg die melkmengsel, wortels en neute by die meel.

Roer goed en skep dan die mengsel in gesmeerde muffinpanne. Maak die panne driekwart vol.

Bak vir 15 tot 20 minute of tot goudbruin en deurgaar.

1 tlp bakpoeier

1 tlp gemengde kruie

Meng bestanddele en skep in muffin pannetjies of papiertjies.

Eier-muffins!

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1/4 prei klein gesneden

peper, beetje zout

Pijnboompitten even aanbakken

25-30 min in oven van 200 graden. 5 min laten staan en met 2 plastic lepeltjes eruit halen!

воскресенье, 14 января 2018 г.

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Tuesday, 26 February 2013

воскресенье, 14 января 2018 г.