A
ALMOND JOY CUPCAKES
Ingredient
Chocolate Cake:
4 eggs
1 small pkg. chocolate instant pudding
1/2 cup sour cream
1 box Cake Mix
2/3 cup oil
1 cup milk
2 teaspoons vanilla extract
COCONUT FROSTING:
250 gr cream cheese, softened
1 teaspoon vanilla extract
1/4 cup butter, softened
1 1/2 cups shredded coconut
3-4 cups powdered sugar
2 cups chocolate Melts
sliced almonds
DIRECTIONS:
Preheat oven to 180 C.
Put cupcake liners in the muffin pan.
Sift cake mix into a bowl.
Combine milk, vanilla extract, oil, sour cream and eggs in a bowl and whisk. Add pudding mix and cake mix and whisk.
Fill cupcake liners with the mixture until 3/4 full and bake about 20 minutes.
FROSTING:
Combine cream cheese and butter and beat. Mix in vanilla, shredded coconut. Add powdered sugar.
Top frosting on the cooled cupcakes.
Flatten the frosting with a knife.
Microwave chocolate melts until they melt and stir.
Bath cupcakes into the chocolate and top with almonds.
Bron: Jennifer Smith
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Chocolate Cake:
4 eggs
1 small pkg. chocolate instant pudding
1/2 cup sour cream
1 box Cake Mix
2/3 cup oil
1 cup milk
2 teaspoons vanilla extract
COCONUT FROSTING:
250 gr cream cheese, softened
1 teaspoon vanilla extract
1/4 cup butter, softened
1 1/2 cups shredded coconut
3-4 cups powdered sugar
2 cups chocolate Melts
sliced almonds
DIRECTIONS:
Preheat oven to 180 C.
Put cupcake liners in the muffin pan.
Sift cake mix into a bowl.
Combine milk, vanilla extract, oil, sour cream and eggs in a bowl and whisk. Add pudding mix and cake mix and whisk.
Fill cupcake liners with the mixture until 3/4 full and bake about 20 minutes.
FROSTING:
Combine cream cheese and butter and beat. Mix in vanilla, shredded coconut. Add powdered sugar.
Top frosting on the cooled cupcakes.
Flatten the frosting with a knife.
Microwave chocolate melts until they melt and stir.
Bath cupcakes into the chocolate and top with almonds.
Bron: Jennifer Smith
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
AMARULA CUPCAKES
Makes 12 cupcakes.
You can double - triple - quadruple it if you need.
1 cup sugar
115 g butter
2 eggs
1.5 cups flour
1 tsp baking powder
¼ cup Amarula
¼ cup milk
DIRECTIONS:
Preheat oven to 180 * C.
Set aside a 12 cup cupcake tray with cupcake liners.
In a large 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 2 parts, with the milk and Amarula in between.
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 center of the cupcake comes out clean.
AMARULA BUTTERCREAM
4 cups icing sugar
125g butter
¼ cup Amarula
additional milk
Cream the butter with an electric mixer until smooth and creamy, about 2 - 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
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
You can double - triple - quadruple it if you need.
1 cup sugar
115 g butter
2 eggs
1.5 cups flour
1 tsp baking powder
¼ cup Amarula
¼ cup milk
DIRECTIONS:
Preheat oven to 180 * C.
Set aside a 12 cup cupcake tray with cupcake liners.
In a large 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 2 parts, with the milk and Amarula in between.
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 center of the cupcake comes out clean.
AMARULA BUTTERCREAM
4 cups icing sugar
125g butter
¼ cup Amarula
additional milk
Cream the butter with an electric mixer until smooth and creamy, about 2 - 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
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
APPLE-COCONUT CUPCAKES
125g butter, softened
1/2 cup caster sugar
1 1/2 teaspoons vanilla extract
2 eggs
1 cup plain flour
1 teaspoon baking powder
2 tablespoons milk
3/4 cup coconut
1 granny smith apple, peeled, cored, finely chopped
1 1/2 cups icing sugar mixture, sifted
DIRECTIONS:
Preheat oven to 180°C/160°C fan-forced. Grease a 12-hole, 1/2 cup-capacity oval cupcake / muffin pan.
Using an electric mixer, beat butter, sugar and 1 teaspoon vanilla until light and fluffy.
Add eggs, 1 at a time, beating after each addition. Sift flour and baking powder over mixture. Add milk and 1/2 cup coconut.
Stir to combine. Fold through apple.
Spoon mixture into muffin pan holes until half full. Smooth tops.
Bake for 20 to 25 minutes or until a skewer inserted in the centre of 1 cake comes out clean. Stand in pan for 10 minutes.
Turn out onto a wire rack to cool.
Meanwhile, place icing sugar and remaining vanilla in a bowl.
Add 2 tablespoons hot water. Stir until smooth. Spoon over cakes. Top with remaining coconut. Set aside until set. Serve
Bron: Onbekend
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
1/2 cup caster sugar
1 1/2 teaspoons vanilla extract
2 eggs
1 cup plain flour
1 teaspoon baking powder
2 tablespoons milk
3/4 cup coconut
1 granny smith apple, peeled, cored, finely chopped
1 1/2 cups icing sugar mixture, sifted
DIRECTIONS:
Preheat oven to 180°C/160°C fan-forced. Grease a 12-hole, 1/2 cup-capacity oval cupcake / muffin pan.
Using an electric mixer, beat butter, sugar and 1 teaspoon vanilla until light and fluffy.
Add eggs, 1 at a time, beating after each addition. Sift flour and baking powder over mixture. Add milk and 1/2 cup coconut.
Stir to combine. Fold through apple.
Spoon mixture into muffin pan holes until half full. Smooth tops.
Bake for 20 to 25 minutes or until a skewer inserted in the centre of 1 cake comes out clean. Stand in pan for 10 minutes.
Turn out onto a wire rack to cool.
Meanwhile, place icing sugar and remaining vanilla in a bowl.
Add 2 tablespoons hot water. Stir until smooth. Spoon over cakes. Top with remaining coconut. Set aside until set. Serve
Bron: Onbekend
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
SPICED APPLE CUPCAKES
INGREDIENTS
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon fine salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 8 tablespoons unsalted butter
• 2 cups granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs, at room temperature
• 3/4 cup low-fat buttermilk, shaken and at room temperature
• 3 cups shredded baking apples (about 4 medium apples), shredded on the large holes of a box grater
• Maple Butter-cream
INSTRUCTIONS:
1. Heat the oven to 350°F/180*C and arrange a rack in the middle. Line 2 (12-well) muffin pans with paper liners. Alternatively, coat the wells with butter; set aside.
2. Combine the flour, baking powder, salt, cinnamon, and ginger in a medium bowl and whisk to aerate and break up any lumps; set aside.
3. Place the butter in the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high speed until very light in color, about 2 minutes. Add the sugar and vanilla and continue beating until the mixture is airy, about 2 minutes. Add the eggs one at a time and mix until well combined, about 1 minute.
4. Turn off the mixer and scrape down the paddle and the sides of the bowl. Set the mixer on low speed, slowly pour in the buttermilk, and mix until combined, about 15 seconds (the batter will look curdled, but it’s fine). Add the reserved flour mixture and mix until just combined, about 15 seconds. Remove the bowl from the mixer and fold in the shredded apples and any accumulated liquid until just combined, about 1 minute.
5. Fill the muffin wells about three-quarters full (about 1/4 cup per well). Place the muffin pans side by side on the rack and bake until a toothpick inserted into the center of the cupcakes comes out clean, rotating the pans front to back and side to side halfway through the baking time, about 20 to 25 minutes total. Remove the cupcakes from the pans and let cool completely on wire racks before frosting.
MAPLE BUTTER-CREAM
INGREDIENTS
• 250g unsalted butter, at room temperature
• 3/4 cup powdered sugar
• 1 cup maple syrup
• 2 teaspoons vanilla extract
• 1/4 teaspoon kosher salt
INSTRUCTIONS
1. Combine all ingredients in the bowl of a stand mixer fitter with a whisk attachment and beat on low speed until syrup and sugar are incorporated, about 1 minute.
2. Increase speed to high and beat until mixture is light and whipped, about 5 minutes. Use immediately to frost cupcakes, cakes, or cookies. Refrigerate any leftovers in an airtight container.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon fine salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 8 tablespoons unsalted butter
• 2 cups granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs, at room temperature
• 3/4 cup low-fat buttermilk, shaken and at room temperature
• 3 cups shredded baking apples (about 4 medium apples), shredded on the large holes of a box grater
• Maple Butter-cream
INSTRUCTIONS:
1. Heat the oven to 350°F/180*C and arrange a rack in the middle. Line 2 (12-well) muffin pans with paper liners. Alternatively, coat the wells with butter; set aside.
2. Combine the flour, baking powder, salt, cinnamon, and ginger in a medium bowl and whisk to aerate and break up any lumps; set aside.
3. Place the butter in the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high speed until very light in color, about 2 minutes. Add the sugar and vanilla and continue beating until the mixture is airy, about 2 minutes. Add the eggs one at a time and mix until well combined, about 1 minute.
4. Turn off the mixer and scrape down the paddle and the sides of the bowl. Set the mixer on low speed, slowly pour in the buttermilk, and mix until combined, about 15 seconds (the batter will look curdled, but it’s fine). Add the reserved flour mixture and mix until just combined, about 15 seconds. Remove the bowl from the mixer and fold in the shredded apples and any accumulated liquid until just combined, about 1 minute.
5. Fill the muffin wells about three-quarters full (about 1/4 cup per well). Place the muffin pans side by side on the rack and bake until a toothpick inserted into the center of the cupcakes comes out clean, rotating the pans front to back and side to side halfway through the baking time, about 20 to 25 minutes total. Remove the cupcakes from the pans and let cool completely on wire racks before frosting.
MAPLE BUTTER-CREAM
INGREDIENTS
• 250g unsalted butter, at room temperature
• 3/4 cup powdered sugar
• 1 cup maple syrup
• 2 teaspoons vanilla extract
• 1/4 teaspoon kosher salt
INSTRUCTIONS
1. Combine all ingredients in the bowl of a stand mixer fitter with a whisk attachment and beat on low speed until syrup and sugar are incorporated, about 1 minute.
2. Increase speed to high and beat until mixture is light and whipped, about 5 minutes. Use immediately to frost cupcakes, cakes, or cookies. Refrigerate any leftovers in an airtight container.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
B
BANOFFEE CUPCAKES
A must for all banoffee fans. Delicious banana muffins with a gorgeous, caramel icing. Yum!
2 very ripe bananas
125g self raising flour
100g buttery spread
100g caster sugar
2 eggs
1tsp baking powder
12 teaspoons Carnation Caramel
FROSTING:
100g Carnation Caramel
300g icing sugar
85g buttery spread*
Slices of banana, 3tbsp Carnation Caramel and chocolate shavings to decorate (optional)
You will also need...
12 hole muffin tin and cupcake cases
1. Preheat the oven to 180°C (160°C for fan ovens), Gas Mark 4. Place cupcake cases into the tin.
2. Mash the bananas in a dish and set aside. In a separate large bowl add the flour, buttery spread, caster sugar eggs and baking powder and beat until light and creamy (use an electric hand mixer if you have one). Fold in the mashed bananas.
3. Spoon half the mixture into the cake cases, add a spoonful of caramel into each and top with the remaining cake mix. Bake for about 20 minutes or until springy to the touch. Remove and cool.
4. Beat 100g caramel with the buttery spread and icing sugar to form a thick icing. Spoon into a piping bag with a fluted nozzle and pipe onto the cakes. Beat a few tablespoons of the caramel until smooth and drizzle over the icing. Top with a banana slice and chocolate dusting if you like!
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
2 very ripe bananas
125g self raising flour
100g buttery spread
100g caster sugar
2 eggs
1tsp baking powder
12 teaspoons Carnation Caramel
FROSTING:
100g Carnation Caramel
300g icing sugar
85g buttery spread*
Slices of banana, 3tbsp Carnation Caramel and chocolate shavings to decorate (optional)
You will also need...
12 hole muffin tin and cupcake cases
1. Preheat the oven to 180°C (160°C for fan ovens), Gas Mark 4. Place cupcake cases into the tin.
2. Mash the bananas in a dish and set aside. In a separate large bowl add the flour, buttery spread, caster sugar eggs and baking powder and beat until light and creamy (use an electric hand mixer if you have one). Fold in the mashed bananas.
3. Spoon half the mixture into the cake cases, add a spoonful of caramel into each and top with the remaining cake mix. Bake for about 20 minutes or until springy to the touch. Remove and cool.
4. Beat 100g caramel with the buttery spread and icing sugar to form a thick icing. Spoon into a piping bag with a fluted nozzle and pipe onto the cakes. Beat a few tablespoons of the caramel until smooth and drizzle over the icing. Top with a banana slice and chocolate dusting if you like!
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
BABY CUPCAKES
Sweet and simple, these little cupcakes will bring a smile to everyone's face.
• Ingredients
• 125g butter, softened
• 3/4 cup (125g) caster sugar
• 2 eggs
• 1 1/2 cups self-raising flour
• 1/2 cup (125g) sour cream
• 2 cups (300g) icing sugar mixture
• 1/4 cup (60ml) milk
• 2 tsp rosewater
• 1-2 drops pink liquid food colouring
• Icing flowers, to decorate
• Pink sugar, to decorate
Preheat oven to 180°C. Line 36 30ml (1 1/2 tbs capacity) mini muffin pans with paper cases.
Use an electric mixer to beat the butter and caster sugar until pale and creamy. Add eggs, one at a time, beating well between each addition. Stir in the flour and sour cream in alternate batches. Spoon evenly into the prepared muffin pan. Bake for 10-12 minutes or until golden brown and cooked though. Cool completely before icing.
Combine the icing sugar and milk in a bowl until a smooth paste forms. Add the rosewater and stir to combine. Divide into 2 bowls. Add the pink colouring to an icing portion. Spread the icing over the cupcakes. Decorate with icing flowers, and sprinkle with sugar, if desired. Serve with coffee.
Notebook: - Recipe by Sarah Hobbs
JOEY KRUGER
• Ingredients
• 125g butter, softened
• 3/4 cup (125g) caster sugar
• 2 eggs
• 1 1/2 cups self-raising flour
• 1/2 cup (125g) sour cream
• 2 cups (300g) icing sugar mixture
• 1/4 cup (60ml) milk
• 2 tsp rosewater
• 1-2 drops pink liquid food colouring
• Icing flowers, to decorate
• Pink sugar, to decorate
Preheat oven to 180°C. Line 36 30ml (1 1/2 tbs capacity) mini muffin pans with paper cases.
Use an electric mixer to beat the butter and caster sugar until pale and creamy. Add eggs, one at a time, beating well between each addition. Stir in the flour and sour cream in alternate batches. Spoon evenly into the prepared muffin pan. Bake for 10-12 minutes or until golden brown and cooked though. Cool completely before icing.
Combine the icing sugar and milk in a bowl until a smooth paste forms. Add the rosewater and stir to combine. Divide into 2 bowls. Add the pink colouring to an icing portion. Spread the icing over the cupcakes. Decorate with icing flowers, and sprinkle with sugar, if desired. Serve with coffee.
Notebook: - Recipe by Sarah Hobbs
JOEY KRUGER
BLUE VELVET CUPCAKES
BLUE VELVET CUPCAKES
CAKE BATTER:
3 cup plain flour
1 Tbs Cocoa powder
½ butter/margarine
4 eggs
2 tsp vanilla
1 Tsp. Baking powder
1 ¾ cup sugar
1 cup milk
blue food colouring
FROSTING:
230 g cream cheese
¾ cup butter/margarine
4 cups icing sugar
1 tsp vanilla
DIRECTIONS:
Combine dry ingredients, not the sugar.
In mixing bowl add the
Butter
Sugar
Eggs
And combine
Then add the
Milk
Vanilla
Then add dry ingredients 1 cup at a time.
When combine now add blue food colouring
Use 2 X 8” pans OR cupcake pans
Bake at 175*C for 20 – 25 minutes.
Bron: RebeccaBrandRecipes (youtube)
Plasing & Foto: Joey Kruger /WATERTAND RESEPTE VIR OUD EN JONK
BLUE VELVET CUPCAKES
CAKE BATTER:
3 cup plain flour
1 Tbs Cocoa powder
½ butter/margarine
4 eggs
2 tsp vanilla
1 Tsp. Baking powder
1 ¾ cup sugar
1 cup milk
blue food colouring
FROSTING:
230 g cream cheese
¾ cup butter/margarine
4 cups icing sugar
1 tsp vanilla
DIRECTIONS:
Combine dry ingredients, not the sugar.
In mixing bowl add the
Butter
Sugar
Eggs
And combine
Then add the
Milk
Vanilla
Then add dry ingredients 1 cup at a time.
When combine now add blue food colouring
Use 2 X 8” pans OR cupcake pans
Bake at 175*C for 20 – 25 minutes.
Bron: RebeccaBrandRecipes (youtube)
Plasing & Foto: Joey Kruger /WATERTAND RESEPTE VIR OUD EN JONK
BROWNIE CUPCAKES FROM WILTON
BROWNIE CUPCAKES FROM WILTON
Makes:
Makes about 20 standard cupcakes or 4 Mini Tasty-Fill cakes.
INGREDIENTS
1 3/4 cups all-purpose flour (Cake flour)
1/2 teaspoon salt
4 squares unsweetened chocolate chopped
1 1/2 cups (3 sticks) butter cut into pieces
1 1/2 cups granulated sugar
4 eggs lightly beaten
2 teaspoons clear vanilla extract
2 cups pecans chopped (optional)
INSTRUCTIONS:
STEP 1:
Preheat oven to 180°C. Line standard muffin pan with baking cups.
STEP 2:
In medium bowl, combine flour and salt. In small heavy saucepan or microwave-safe bowl, melt butter and chocolate; stir until blended. In large bowl, combine chocolate mixture with sugar; mix well. Whisk in eggs and vanilla. Add flour mixture to chocolate mixture; mix until blended. If desired, stir in nuts. Distribute brownie mixture evenly into baking cups.
STEP 3:
Bake 18-20 minutes or until toothpick inserted comes out clean. Cool cupcakes in pan on cooling rack for 5-8 minutes. Remove cupcakes from pan; cool completely.
STEP 4
Any of our cupcake recipes may be prepared in our Mini Tasty-Fill pans. Spray pans with vegetable pan spray, then fill each with about 1/2 cup batter. Place pans on cookie sheet and bake 14-16 minutes. Cool in pan on cooling grid for about 8 minutes; remove from pan and cool completely before filling and icing.
Bron: Kitchenique
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BROWNIE CUPCAKES FROM WILTON
Makes:
Makes about 20 standard cupcakes or 4 Mini Tasty-Fill cakes.
INGREDIENTS
1 3/4 cups all-purpose flour (Cake flour)
1/2 teaspoon salt
4 squares unsweetened chocolate chopped
1 1/2 cups (3 sticks) butter cut into pieces
1 1/2 cups granulated sugar
4 eggs lightly beaten
2 teaspoons clear vanilla extract
2 cups pecans chopped (optional)
INSTRUCTIONS:
STEP 1:
Preheat oven to 180°C. Line standard muffin pan with baking cups.
STEP 2:
In medium bowl, combine flour and salt. In small heavy saucepan or microwave-safe bowl, melt butter and chocolate; stir until blended. In large bowl, combine chocolate mixture with sugar; mix well. Whisk in eggs and vanilla. Add flour mixture to chocolate mixture; mix until blended. If desired, stir in nuts. Distribute brownie mixture evenly into baking cups.
STEP 3:
Bake 18-20 minutes or until toothpick inserted comes out clean. Cool cupcakes in pan on cooling rack for 5-8 minutes. Remove cupcakes from pan; cool completely.
STEP 4
Any of our cupcake recipes may be prepared in our Mini Tasty-Fill pans. Spray pans with vegetable pan spray, then fill each with about 1/2 cup batter. Place pans on cookie sheet and bake 14-16 minutes. Cool in pan on cooling grid for about 8 minutes; remove from pan and cool completely before filling and icing.
Bron: Kitchenique
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
E
EASTER CUPCAKES
For the cakes:
115g (4oz) Stork tub
115g (4oz) caster sugar
2 large eggs
115g (4oz) self-raising flour, sieved with 1 tablespoon cocoa and ½ teaspoon baking powder
For the icing:
85g (3oz) Stork tub
1–2 tablespoons milk
1 heaped tablespoon cocoa
225g (8 oz) icing sugar (less 1 tablespoon), sieved
100g mini chocolate eggs, to decorate
Pre-heat your oven to 190 ˚C, 170 ˚C Fan, Gas 5
2. Put all the cake ingredients into a mixing bowl and beat with a wooden spoon for 2 - 3 minutes until gooey and well combined
3. Spoon the mixture into 18 - 20 paper cases or 12 - 14 muffin cases placed in patty tins
4. Place them on the second from top shelf of your pre-heated oven and bake for 15 - 20 minutes
5. Take your cakes out and leave them to cool on a wire rack
6. Beat all your icing ingredients together in a mixing bowl until smooth
7. Spread or pipe the mixture over each cake to form a little nest, and pop a few chocolate eggs inside!
Bron: stork
Plasing: Henriette Wessels
115g (4oz) Stork tub
115g (4oz) caster sugar
2 large eggs
115g (4oz) self-raising flour, sieved with 1 tablespoon cocoa and ½ teaspoon baking powder
For the icing:
85g (3oz) Stork tub
1–2 tablespoons milk
1 heaped tablespoon cocoa
225g (8 oz) icing sugar (less 1 tablespoon), sieved
100g mini chocolate eggs, to decorate
Pre-heat your oven to 190 ˚C, 170 ˚C Fan, Gas 5
2. Put all the cake ingredients into a mixing bowl and beat with a wooden spoon for 2 - 3 minutes until gooey and well combined
3. Spoon the mixture into 18 - 20 paper cases or 12 - 14 muffin cases placed in patty tins
4. Place them on the second from top shelf of your pre-heated oven and bake for 15 - 20 minutes
5. Take your cakes out and leave them to cool on a wire rack
6. Beat all your icing ingredients together in a mixing bowl until smooth
7. Spread or pipe the mixture over each cake to form a little nest, and pop a few chocolate eggs inside!
Bron: stork
Plasing: Henriette Wessels
N
NUTELLA BANANA MUFFINS
2 cups of all-purpose flour
1 teaspoon of baking powder
1 teaspoon of baking soda
1/2 teaspoon of salt
4 over-ripe bananas, mashed
1/2 cup of sugar (or vegan white sugar)
1/2 cup of packed brown sugar
1 egg
1/4 cup of canola oil
2 teaspoons of pure vanilla extract
Nutella (or vegan chocolate hazelnut spread)
METHOD:
1. Preheat oven to 180'c. Prepare a muffin tin with liners and set aside.
2. Combine the flour, baking powder, baking soda and salt in a medium sized bowl. Whisk to combine ingredients well.
3. In a separate bowl, combine the mashed banana, sugar, brown sugar, egg, canola oil and vanilla extract.
4. Slowly pour the dry ingredients into the wet ingredients whisking until there are no lumps. Do not over mix.
5. Fill muffin tins 3/4 full. Top each muffin with a teaspoon of Nutella. Using a toothpick, swirl the Nutella into the muffin batter.
6. Bake muffins for 17 minutes, or until a toothpick inserted in the middle comes out clean and/or with dry crumbs.
Note: I poured a little extra batter into each muffin cup and baked them 19 minutes. This yielded 12 medium-large muffins.
BRON:/The Fig Tree/Source:/The Novice Chef
1 teaspoon of baking powder
1 teaspoon of baking soda
1/2 teaspoon of salt
4 over-ripe bananas, mashed
1/2 cup of sugar (or vegan white sugar)
1/2 cup of packed brown sugar
1 egg
1/4 cup of canola oil
2 teaspoons of pure vanilla extract
Nutella (or vegan chocolate hazelnut spread)
METHOD:
1. Preheat oven to 180'c. Prepare a muffin tin with liners and set aside.
2. Combine the flour, baking powder, baking soda and salt in a medium sized bowl. Whisk to combine ingredients well.
3. In a separate bowl, combine the mashed banana, sugar, brown sugar, egg, canola oil and vanilla extract.
4. Slowly pour the dry ingredients into the wet ingredients whisking until there are no lumps. Do not over mix.
5. Fill muffin tins 3/4 full. Top each muffin with a teaspoon of Nutella. Using a toothpick, swirl the Nutella into the muffin batter.
6. Bake muffins for 17 minutes, or until a toothpick inserted in the middle comes out clean and/or with dry crumbs.
Note: I poured a little extra batter into each muffin cup and baked them 19 minutes. This yielded 12 medium-large muffins.
BRON:/The Fig Tree/Source:/The Novice Chef
R
ROLO MUFFINS (CUPCAKES)
1 Cup of Flour
3 tblspoons of Cocoa
2 tspoon Baking Powder
½ tspoon Salt
½ Cup Sugar
Place all this in one bowl and stirr.
1 beaten Egg
1/3 Cup of Cooking Oil
¾ Cup of Milk
Place in another bowl mix then stirr into a well in middle of dry ingredients and mix till blended.Place a 1/4 of mixture in the botton of muffin case then put in 1 rolo base down then place some more of mixture on top of this ! U can also use Cadbury's Caramello, this is thicker base which helps it stay together better and tastes better too!
Bake at 180C for about 15 mins.
Bron: Carol Elliott Claassen
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
3 tblspoons of Cocoa
2 tspoon Baking Powder
½ tspoon Salt
½ Cup Sugar
Place all this in one bowl and stirr.
1 beaten Egg
1/3 Cup of Cooking Oil
¾ Cup of Milk
Place in another bowl mix then stirr into a well in middle of dry ingredients and mix till blended.Place a 1/4 of mixture in the botton of muffin case then put in 1 rolo base down then place some more of mixture on top of this ! U can also use Cadbury's Caramello, this is thicker base which helps it stay together better and tastes better too!
Bake at 180C for about 15 mins.
Bron: Carol Elliott Claassen
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
SOFT CENTERED CUPCAKES (ROLO)
Recipe Ingredients
(Serves 24)
2 cups self raising flour
1/4 cup NESTLÉ Baking Cocoa
1/2 cup brown sugar
125 g butter, melted
2 eggs
1 cup milk
icing sugar for dusting
150 g NESTLÉ ROLO
How to make
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 or ganache if desired.
Preparation time:15 minutes Cooking time: 12 minutes
Bron: Add to my cookbook
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
(Serves 24)
2 cups self raising flour
1/4 cup NESTLÉ Baking Cocoa
1/2 cup brown sugar
125 g butter, melted
2 eggs
1 cup milk
icing sugar for dusting
150 g NESTLÉ ROLO
How to make
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 or ganache if desired.
Preparation time:15 minutes Cooking time: 12 minutes
Bron: Add to my cookbook
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
JUMBO RASPBERRY CHOCOLATE CHIP MUFFINS
JUMBO RASPBERRY CHOCOLATE CHIP MUFFINS:
Makes 6 large muffins, baked in a 6-count jumbo muffin pan.
For standard size muffins in a 12-count pan, reduce baking time to 18 minutes with the 5 initial minutes at the 220°C temperature.
For mini muffins baked in a 24-count pan, bake for 13 minutes at 375F the entire time.
INGREDIENTS:
• 3 cups (375 grams) all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 large eggs, at room temperature
• ¾ cup (150 grams) granulated sugar
• ¼ cup (50 grams) light brown sugar
• 1 cup (240 ml) milk, at room temperature (regular milk, soy milk, almond milk - any fat content)
• ½ cup (120 ml) canola oil (or melted coconut oil)
• 1 teaspoon vanilla extract
• 2/3 cup (120 grams) dark chocolate chips, (or semi-sweet)
• 1 and ¼ cup (215 grams) fresh raspberries*
• coarse sugar
INSTRUCTIONS:
1. Preheat oven to 220° C. Spray jumbo muffin pan with non-stick spray. Set aside.
2. In a large bowl, gently toss together flour, baking powder, salt, and cinnamon. Mix until all dry ingredients are combined - a 20 second toss to disburse everything together. Set aside.
3. In a medium bowl, whisk together eggs, granulated sugar, and brown sugar until combined. Mix in milk, oil, and vanilla extract. Mixture will be pale and yellow. Fold wet ingredients into dry ingredients and mix everything together by hand. Avoid over-mixing, which will produce tough, dry muffins. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be extremely thick and somewhat lumpy. Fold in the chocolate chips, then very gently to avoid them from leaking their color, fold in the raspberries.
4. Pour batter into prepared muffin tins, filling all the way to the top. Sprinkle with coarse sugar. Bake at 425F degrees for 5 minutes. Keeping the muffins in the oven, reduce oven temperature to 375F and continue to bake for 25-26 minutes until tops are lightly golden. A toothpick inserted in the center should come out clean. Allow to cool for 10 minutes. Muffins taste best fresh the same day. Store muffins at room temperature in an airtight container for up to 5 days.
NOTE:
*I strongly recommend using fresh raspberries. If you need to use frozen raspberries, do not thaw them and know that they will inevitably leak their color into the batter.
Bron: sallysbakingaddiction.com
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
Makes 6 large muffins, baked in a 6-count jumbo muffin pan.
For standard size muffins in a 12-count pan, reduce baking time to 18 minutes with the 5 initial minutes at the 220°C temperature.
For mini muffins baked in a 24-count pan, bake for 13 minutes at 375F the entire time.
INGREDIENTS:
• 3 cups (375 grams) all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 large eggs, at room temperature
• ¾ cup (150 grams) granulated sugar
• ¼ cup (50 grams) light brown sugar
• 1 cup (240 ml) milk, at room temperature (regular milk, soy milk, almond milk - any fat content)
• ½ cup (120 ml) canola oil (or melted coconut oil)
• 1 teaspoon vanilla extract
• 2/3 cup (120 grams) dark chocolate chips, (or semi-sweet)
• 1 and ¼ cup (215 grams) fresh raspberries*
• coarse sugar
INSTRUCTIONS:
1. Preheat oven to 220° C. Spray jumbo muffin pan with non-stick spray. Set aside.
2. In a large bowl, gently toss together flour, baking powder, salt, and cinnamon. Mix until all dry ingredients are combined - a 20 second toss to disburse everything together. Set aside.
3. In a medium bowl, whisk together eggs, granulated sugar, and brown sugar until combined. Mix in milk, oil, and vanilla extract. Mixture will be pale and yellow. Fold wet ingredients into dry ingredients and mix everything together by hand. Avoid over-mixing, which will produce tough, dry muffins. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be extremely thick and somewhat lumpy. Fold in the chocolate chips, then very gently to avoid them from leaking their color, fold in the raspberries.
4. Pour batter into prepared muffin tins, filling all the way to the top. Sprinkle with coarse sugar. Bake at 425F degrees for 5 minutes. Keeping the muffins in the oven, reduce oven temperature to 375F and continue to bake for 25-26 minutes until tops are lightly golden. A toothpick inserted in the center should come out clean. Allow to cool for 10 minutes. Muffins taste best fresh the same day. Store muffins at room temperature in an airtight container for up to 5 days.
NOTE:
*I strongly recommend using fresh raspberries. If you need to use frozen raspberries, do not thaw them and know that they will inevitably leak their color into the batter.
Bron: sallysbakingaddiction.com
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
V
VANILLA CUPCAKES-WHITE MOUSSE-CANDIED STRAWBERRIES
You can double this basic Vanilla cupcake recipe and even freeze it, no problem!
2 cups self-raising flour
pinch of salt
3 eggs
375 ml castor sugar
1 cup boiling water
½ cup oil
1 tsp vanilla extract
Preheat oven to 180C and place the cupcake holders into the muffin baking tray. Combine the water, oil.
Beat the eggs and sugar until pale in color and creamy.
Add the flour, salt and fold in, adding the wet ingredients while you are mixing. Spoon into the paper cups and bake for 12-15 minutes.
Allow to cool.
WHITE MOUSSE TOPPING
1 packet of instant vanilla pudding
500 ml fresh cream
1 cup milk
Open vanilla pudding into a small mixing bowl and mix with the 1 cup of cold milk. Allow o set for about 10-15 minutes.
In the meantime, whip the cream until it forms soft peaks.
Add the instant pudding, that has now set and beat until thoroughly mixed.
Spoon into a piping bag and start decorating the cupcakes.
FOR THE CANDIED STRAWBERRIES
1 small punnet strawberries - halved
125ml sugar
50 ml water
1 tbsp golden syrup
Place all the ingredients in a small pot and bring to the boil allowing the sugar to melt.
Boil until it reaches crackling stage(test in a little bowl with cold water).
In the meantime, place the halved strawberries on a clean glass top, cut side down. When the syrup is ready, take a teaspoon and pour some of the syrup over each strawberry.
Allow to set completely. Place a candied strawberry on each cupcake just before serving!
2 cups self-raising flour
pinch of salt
3 eggs
375 ml castor sugar
1 cup boiling water
½ cup oil
1 tsp vanilla extract
Preheat oven to 180C and place the cupcake holders into the muffin baking tray. Combine the water, oil.
Beat the eggs and sugar until pale in color and creamy.
Add the flour, salt and fold in, adding the wet ingredients while you are mixing. Spoon into the paper cups and bake for 12-15 minutes.
Allow to cool.
WHITE MOUSSE TOPPING
1 packet of instant vanilla pudding
500 ml fresh cream
1 cup milk
Open vanilla pudding into a small mixing bowl and mix with the 1 cup of cold milk. Allow o set for about 10-15 minutes.
In the meantime, whip the cream until it forms soft peaks.
Add the instant pudding, that has now set and beat until thoroughly mixed.
Spoon into a piping bag and start decorating the cupcakes.
FOR THE CANDIED STRAWBERRIES
1 small punnet strawberries - halved
125ml sugar
50 ml water
1 tbsp golden syrup
Place all the ingredients in a small pot and bring to the boil allowing the sugar to melt.
Boil until it reaches crackling stage(test in a little bowl with cold water).
In the meantime, place the halved strawberries on a clean glass top, cut side down. When the syrup is ready, take a teaspoon and pour some of the syrup over each strawberry.
Allow to set completely. Place a candied strawberry on each cupcake just before serving!
VANILLA CUPCAKES WITH SUGAR ROSES
VANILLA CUPCAKES WITH SUGAR ROSES:
VANILLA CUPCAKES:
Recipe by Zola Nene
1 ¼ cups cake flour
1 tsp baking powder
½ tsp bicarbonate of soda
½ tsp salt
2 eggs
¾ cup sugar
1 tsp pure vanilla extract
½ cup canola
½ cup milk
For the icing:
1 1/2 cup butter, softened
4 cups Icing sugar, sifted
Preheat oven to 180C.
METHOD:
In a medium bowl mix together cake flour, baking powder, baking soda and salt.
In another bowl, whisk together eggs, sugar, vanilla, oil and milk.
Mix wet ingredients into the dry ingredients until well incorporated.
Spoon into muffin tins lined with papers.
Bake cupcakes in pre-heated oven for 12-14 minutes.
Cool in pan for 1-2 minutes, then remove cupcakes from pan and finish cooling on a wire rack.
Make icing by whisking together the butter and icing sugar until smooth.
Ice completely cooled cupcakes.
SUGAR ROSES:
50g modeling paste coloured coral
50g modeling paste coloured flame red
50g modeling paste coloured green
Using a small ball of paste, the size of a small grape, press it between two pieces of plastic.
Using the nail on your forefinger, thin and press the top part of the ball. Keep the bottom part of the ball thick.
Remove the paste from the plastic and roll into a cone shape, keeping the shape tight together.
Work two more balls between the plastic with your nail.
Remove one piece at a time and wrap the thick edge around the cone shape you have just created. Tuck the third piece under the second and wrap tightly around the bud. With your fingertips, gently fan out the petals to create a rose bud.
Add more petals to make a bigger rose.
Bron: Recipe by Grace Stevens
Plasing: Tina de Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
VANILLA CUPCAKES WITH SUGAR ROSES:
VANILLA CUPCAKES:
Recipe by Zola Nene
1 ¼ cups cake flour
1 tsp baking powder
½ tsp bicarbonate of soda
½ tsp salt
2 eggs
¾ cup sugar
1 tsp pure vanilla extract
½ cup canola
½ cup milk
For the icing:
1 1/2 cup butter, softened
4 cups Icing sugar, sifted
Preheat oven to 180C.
METHOD:
In a medium bowl mix together cake flour, baking powder, baking soda and salt.
In another bowl, whisk together eggs, sugar, vanilla, oil and milk.
Mix wet ingredients into the dry ingredients until well incorporated.
Spoon into muffin tins lined with papers.
Bake cupcakes in pre-heated oven for 12-14 minutes.
Cool in pan for 1-2 minutes, then remove cupcakes from pan and finish cooling on a wire rack.
Make icing by whisking together the butter and icing sugar until smooth.
Ice completely cooled cupcakes.
SUGAR ROSES:
50g modeling paste coloured coral
50g modeling paste coloured flame red
50g modeling paste coloured green
Using a small ball of paste, the size of a small grape, press it between two pieces of plastic.
Using the nail on your forefinger, thin and press the top part of the ball. Keep the bottom part of the ball thick.
Remove the paste from the plastic and roll into a cone shape, keeping the shape tight together.
Work two more balls between the plastic with your nail.
Remove one piece at a time and wrap the thick edge around the cone shape you have just created. Tuck the third piece under the second and wrap tightly around the bud. With your fingertips, gently fan out the petals to create a rose bud.
Add more petals to make a bigger rose.
Bron: Recipe by Grace Stevens
Plasing: Tina de Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
HEALTHIER CHOICE MUFFINS:
ALL-BRAN MUFFINS
2 cups All-Bran Flakes
1 cup brown Sugar
2 cups milk
2 eggs
2,5 cups flour
2,33 tsp bicarbonate of soda
1 cup dates and nuts
0,5 cup oil
DIRECTIONS:
Mix all the above ingredients and put into muffin trays (makes 24).
Bake at 180 degrees Celsius for 15-20 minutes.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
1 cup brown Sugar
2 cups milk
2 eggs
2,5 cups flour
2,33 tsp bicarbonate of soda
1 cup dates and nuts
0,5 cup oil
DIRECTIONS:
Mix all the above ingredients and put into muffin trays (makes 24).
Bake at 180 degrees Celsius for 15-20 minutes.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
ALMOND PEACH MUFFINS
(12 servings)
• 1 and 1/2 cups all-purpose flour
• 1 cup sugar
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 2 large eggs
• 1/2 cup vegetable oil
• 1/2 teaspoon vanilla
• 1/8 teaspoon almond extract
• 1 and 1/4 cups /16 oz can peaches - drained and chopped (You may also use fresh peaches)
• 1/2 cup almonds - chopped
DIRECTIONS:
In a large bowl sift together flour, sugar, salt and baking soda. In another bowl beat eggs, oil and extracts; stir in dry ingredients just until moistened.
Fold in peaches and almonds.
Fill greased or paper-lined muffin cups 3/4 full. Bake at 375*F/190*C for 20-25 minutes.
Bron: Onbekend
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
• 1 and 1/2 cups all-purpose flour
• 1 cup sugar
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 2 large eggs
• 1/2 cup vegetable oil
• 1/2 teaspoon vanilla
• 1/8 teaspoon almond extract
• 1 and 1/4 cups /16 oz can peaches - drained and chopped (You may also use fresh peaches)
• 1/2 cup almonds - chopped
DIRECTIONS:
In a large bowl sift together flour, sugar, salt and baking soda. In another bowl beat eggs, oil and extracts; stir in dry ingredients just until moistened.
Fold in peaches and almonds.
Fill greased or paper-lined muffin cups 3/4 full. Bake at 375*F/190*C for 20-25 minutes.
Bron: Onbekend
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
APPLE-RAISIN CRUNCHY TOPPED MUFFINS
Olive oil, to grease
320g (2 cups) wholemeal self-raising flour
70g (1/3 cup, firmly packed) brown sugar
1/2 tsp ground cinnamon
125ml (1/2 cup) canola oil
125ml (1/2 cup) apple juice
1 egg, lightly whisked
1 tsp vanilla essence
2 granny smith apples, peeled, cored, coarsely grated
145g (3/4 cup) raisins
30g (1/4 cup) walnut halves, finely chopped
1 tbs brown sugar, extra
1/4 tsp ground cinnamon, extra
DIRECTIONS:
Preheat oven to 180°C. Brush twelve 80ml (1/3-cup) capacity muffin pans with oil to lightly grease. Sift the flour, sugar and cinnamon into a large bowl. Return the husks to the flour mixture and make a well in the centre. Place the oil, apple juice, egg and vanilla essence in a large jug and use a fork to whisk until well combined.
Pour the apple-juice mixture into the flour mixture and use a metal spoon to fold until just combined. Add the grated apple and raisins, and fold until just combined. Spoon mixture among prepared pans.
Combine the walnuts, extra sugar and extra cinnamon in a bowl. Sprinkle muffin mixture evenly with walnut mixture. Bake in preheated oven for 20 minutes or until a skewer inserted into the centers comes out clean.
Remove from oven. Set aside for 5 minutes before transferring to a wire rack to cool.
BRON:Tracy Rutherford
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
320g (2 cups) wholemeal self-raising flour
70g (1/3 cup, firmly packed) brown sugar
1/2 tsp ground cinnamon
125ml (1/2 cup) canola oil
125ml (1/2 cup) apple juice
1 egg, lightly whisked
1 tsp vanilla essence
2 granny smith apples, peeled, cored, coarsely grated
145g (3/4 cup) raisins
30g (1/4 cup) walnut halves, finely chopped
1 tbs brown sugar, extra
1/4 tsp ground cinnamon, extra
DIRECTIONS:
Preheat oven to 180°C. Brush twelve 80ml (1/3-cup) capacity muffin pans with oil to lightly grease. Sift the flour, sugar and cinnamon into a large bowl. Return the husks to the flour mixture and make a well in the centre. Place the oil, apple juice, egg and vanilla essence in a large jug and use a fork to whisk until well combined.
Pour the apple-juice mixture into the flour mixture and use a metal spoon to fold until just combined. Add the grated apple and raisins, and fold until just combined. Spoon mixture among prepared pans.
Combine the walnuts, extra sugar and extra cinnamon in a bowl. Sprinkle muffin mixture evenly with walnut mixture. Bake in preheated oven for 20 minutes or until a skewer inserted into the centers comes out clean.
Remove from oven. Set aside for 5 minutes before transferring to a wire rack to cool.
BRON:Tracy Rutherford
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
APPLESAUCE MUFFINS-RAISINS-PECANS (SUGAR FREE)
Ingredients
1 egg
2 Tbsp vegetable oil
1-1/2 cups unsweetened applesauce
2 cups all-purpose unbleached white flour
3/4 tsp baking soda
2 tsp baking powder
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 cup golden raisins
1/2 cup chopped pecans
DIRECTIONS:
Preheat oven to 180C. Line a muffin-top pan or regular muffin tin with paper liners, and set aside
In a large bowl, beat together the egg, oil and applesauce. Add flour, baking soda, baking powder, nutmeg and cinnamon; beat well to form a batter. Stir in the raisins and pecans, and mix well to combine.
Use an ice cream scoop with a release (called a disher) or a tablespoon to evenly fill the muffin top pan.
Bake at 180C for 17-18 minutes (for muffin tops), or 20-22 minutes (for regular muffins), until a toothpick inserted in the center comes out clean.
Cool on a wire rack. Best eaten the day you make them.
Makes 10 muffins
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
1 egg
2 Tbsp vegetable oil
1-1/2 cups unsweetened applesauce
2 cups all-purpose unbleached white flour
3/4 tsp baking soda
2 tsp baking powder
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 cup golden raisins
1/2 cup chopped pecans
DIRECTIONS:
Preheat oven to 180C. Line a muffin-top pan or regular muffin tin with paper liners, and set aside
In a large bowl, beat together the egg, oil and applesauce. Add flour, baking soda, baking powder, nutmeg and cinnamon; beat well to form a batter. Stir in the raisins and pecans, and mix well to combine.
Use an ice cream scoop with a release (called a disher) or a tablespoon to evenly fill the muffin top pan.
Bake at 180C for 17-18 minutes (for muffin tops), or 20-22 minutes (for regular muffins), until a toothpick inserted in the center comes out clean.
Cool on a wire rack. Best eaten the day you make them.
Makes 10 muffins
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
APPLE CINNAMON MUFFINS
Ingredients
310g self-raising flour
180g caster sugar
350ml milk
125g soft brown sugar
2 teaspoons ground cinnamon
400g can pie apple
2 eggs
150g unsalted butter, melted and cooled
60g walnuts, finely chopped
1 teaspoon vanilla essence
DIRECTIONS:
Preheat oven to moderately hot 200 degrees celsius. Lightly grease 12 regular muffin holes.
Place the pie apples in a bowl and lightly break up with a knife.
Sift the flour and cinnamon into a bowl and add the sugar. Make a well in the centre.
Whisk together the milk, eggs and vanilla in a jug and pour into the well. Add melted butter.
Fold the mixture gently until just combined. Add the pie apples and gently stir through. Do not over mix - the batter should be lumpy.
Fill each muffin hole/paper cup with the mixture and sprinkle with walnuts. Bake for 20 - 25 minutes.
Allow to cool for a couple of minutes, then gently loosen each muffin and transfer to a wire rack.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
310g self-raising flour
180g caster sugar
350ml milk
125g soft brown sugar
2 teaspoons ground cinnamon
400g can pie apple
2 eggs
150g unsalted butter, melted and cooled
60g walnuts, finely chopped
1 teaspoon vanilla essence
DIRECTIONS:
Preheat oven to moderately hot 200 degrees celsius. Lightly grease 12 regular muffin holes.
Place the pie apples in a bowl and lightly break up with a knife.
Sift the flour and cinnamon into a bowl and add the sugar. Make a well in the centre.
Whisk together the milk, eggs and vanilla in a jug and pour into the well. Add melted butter.
Fold the mixture gently until just combined. Add the pie apples and gently stir through. Do not over mix - the batter should be lumpy.
Fill each muffin hole/paper cup with the mixture and sprinkle with walnuts. Bake for 20 - 25 minutes.
Allow to cool for a couple of minutes, then gently loosen each muffin and transfer to a wire rack.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
APPLE CINNAMON CRUMBLE MUFFINS
Makes 12 jumbo OR 24 regular muffins
MUFFINS
1 cup sugar
1 cup brown sugar
4 cups all purpose flour
2 tsp baking soda
1 tsp salt
2 tbsp cinnamon
3 medium granny smith apples - peeled - cored and diced - reserve about ⅓ cup for the crumble
4 large eggs
2 cups buttermilk
115 g butter - melted
CRUMBLE
⅔ cup brown sugar
½ all purpose flour
1 tsp cinnamon
2 tbsp butter - melted
⅓ cup reserved granny smith apples
Combine all ingredients and mix gently with a fork to create large crumbs.
Heat oven to 180 * C (350 * F).
Grease a muffin tin or line it with muffin cups.
In a large bowl, mix together the dry ingredients, then stir in the apples.
In a separate bowl, whisk the eggs, buttermilk and melted butter together.
Gently add the wet mix to the dry, stir together until just combined, be careful to not over mix.
Spoon the mixture into the muffin tins, filling about ¾ full, then top each muffin with the crumble topping.
Bake until a toothpick comes out clean - for large muffins about 30 - 35 minutes, regular sized about 16 - 20 minutes.
Allow the muffins to cool slightly before removing them from the tin, then place them on a wire rack to cool completely.
BRON:Comfortable Food
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
MUFFINS
1 cup sugar
1 cup brown sugar
4 cups all purpose flour
2 tsp baking soda
1 tsp salt
2 tbsp cinnamon
3 medium granny smith apples - peeled - cored and diced - reserve about ⅓ cup for the crumble
4 large eggs
2 cups buttermilk
115 g butter - melted
CRUMBLE
⅔ cup brown sugar
½ all purpose flour
1 tsp cinnamon
2 tbsp butter - melted
⅓ cup reserved granny smith apples
Combine all ingredients and mix gently with a fork to create large crumbs.
Heat oven to 180 * C (350 * F).
Grease a muffin tin or line it with muffin cups.
In a large bowl, mix together the dry ingredients, then stir in the apples.
In a separate bowl, whisk the eggs, buttermilk and melted butter together.
Gently add the wet mix to the dry, stir together until just combined, be careful to not over mix.
Spoon the mixture into the muffin tins, filling about ¾ full, then top each muffin with the crumble topping.
Bake until a toothpick comes out clean - for large muffins about 30 - 35 minutes, regular sized about 16 - 20 minutes.
Allow the muffins to cool slightly before removing them from the tin, then place them on a wire rack to cool completely.
BRON:Comfortable Food
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
BANANA-OATS-CHOCOLATE CHIP MUFFINS
Ingredients:
1 cup all purpose flour
3/4 cup rolled oats. I used quaker oats.
1 1/2 tsp baking powder
1 tsp cinnamon powder
1/2 tsp dried ginger powder
1/3 tsp salt
1/3 cup semi-sweet chocolate chips
3/4 cup brown or white sugar
1 whole egg and 1 egg white
1 cup mashed banana
1/4 cup milk
1/4 cup vegetable oil. I used canola oil.
1 tbsp vanilla extract
DIRECTIONS:
Preheat oven to 190C/375F.
Line the muffin pan with paper liners and keep it aside.
Mix all the dry ingredients (flour, spices, baking powder, salt and oats) together. Mash up the banana with a fork and keep it aside.
In a big mixing bowl, add sugar, egg and egg white. Whisk it very well for 2-3 minutes with a wire whisk. Now add the oil and whisk it again to combine.
Now add in the milk, mashed up banana and vanilla extract. Whisk it well so the mixture is well mixed together.
Now add the dry mixture to the wet and mix it well with a spatula. Make sure you don't over mix the batter. Now fold in the chocolate chips to the batter.
Pour the batter into the lined muffin pan using a ice cream scoop or 2 spoons. Bake it in a preheated oven for about 22-25 minutes or a toothpick inserted in the center comes out clean.
Serve warm
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
1 cup all purpose flour
3/4 cup rolled oats. I used quaker oats.
1 1/2 tsp baking powder
1 tsp cinnamon powder
1/2 tsp dried ginger powder
1/3 tsp salt
1/3 cup semi-sweet chocolate chips
3/4 cup brown or white sugar
1 whole egg and 1 egg white
1 cup mashed banana
1/4 cup milk
1/4 cup vegetable oil. I used canola oil.
1 tbsp vanilla extract
DIRECTIONS:
Preheat oven to 190C/375F.
Line the muffin pan with paper liners and keep it aside.
Mix all the dry ingredients (flour, spices, baking powder, salt and oats) together. Mash up the banana with a fork and keep it aside.
In a big mixing bowl, add sugar, egg and egg white. Whisk it very well for 2-3 minutes with a wire whisk. Now add the oil and whisk it again to combine.
Now add in the milk, mashed up banana and vanilla extract. Whisk it well so the mixture is well mixed together.
Now add the dry mixture to the wet and mix it well with a spatula. Make sure you don't over mix the batter. Now fold in the chocolate chips to the batter.
Pour the batter into the lined muffin pan using a ice cream scoop or 2 spoons. Bake it in a preheated oven for about 22-25 minutes or a toothpick inserted in the center comes out clean.
Serve warm
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
BANANA MUFFINS
Ingredients
4 ripe bananas
1 cup of brown sugar (225g)
2 large eggs
125g of melted Stork tub
5ml of vanilla essence or 1/2 a vanilla bean
1 cup of flour (115g)
1/2 cup of oats (50g)
1/2 cup of desiccated coconut (40g)
5ml bicarbonate of soda
5ml baking powder
5ml of cinnamon
METHOD:
Mash the bananas and the sugar together. Put it in a medium bowl and add the eggs, melted Stork tub and vanilla
In a large bowl, sift the flour, bicarbonate of soda, baking powder and cinnamon together. Add coconut and oats
Add the first banana mixture to the dry ingredients and mix completely
Spoon mixture into muffin pans with muffin liners
Bake for between 15 and 18 minutes until golden brown
Bron: Stork Recipes
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
4 ripe bananas
1 cup of brown sugar (225g)
2 large eggs
125g of melted Stork tub
5ml of vanilla essence or 1/2 a vanilla bean
1 cup of flour (115g)
1/2 cup of oats (50g)
1/2 cup of desiccated coconut (40g)
5ml bicarbonate of soda
5ml baking powder
5ml of cinnamon
METHOD:
Mash the bananas and the sugar together. Put it in a medium bowl and add the eggs, melted Stork tub and vanilla
In a large bowl, sift the flour, bicarbonate of soda, baking powder and cinnamon together. Add coconut and oats
Add the first banana mixture to the dry ingredients and mix completely
Spoon mixture into muffin pans with muffin liners
Bake for between 15 and 18 minutes until golden brown
Bron: Stork Recipes
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BANANA YOGHURT MUFFINS
Makes 12
250ml nutty wheat flour
250ml cake flour
160ml brown sugar
15ml baking powder
3ml salt
3 bananas, mashed
250ml plain yoghurt
1 egg
125ml oil
5ml vanilla essence
125ml chopped pecan nuts
METHOD:
Combine the flours, sugar, baking powder and salt in a bowl.
Combine the mashed banana with the yoghurt, egg, oil and vanilla and add to the dry ingredients. Mix gently to combine.
Lastly, fold in the nuts. Divide the mixture among 12 paper-lined muffin cups and bake at 200°C for 20-30 minutes.
BRON: Saturday Star
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
250ml nutty wheat flour
250ml cake flour
160ml brown sugar
15ml baking powder
3ml salt
3 bananas, mashed
250ml plain yoghurt
1 egg
125ml oil
5ml vanilla essence
125ml chopped pecan nuts
METHOD:
Combine the flours, sugar, baking powder and salt in a bowl.
Combine the mashed banana with the yoghurt, egg, oil and vanilla and add to the dry ingredients. Mix gently to combine.
Lastly, fold in the nuts. Divide the mixture among 12 paper-lined muffin cups and bake at 200°C for 20-30 minutes.
BRON: Saturday Star
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
BLUEBERRY MUFFINS
If you are using frozen berries, defrost them first, drain the excess liquid, and then coat them in a light dusting of flour.
Ingredients
• 3 cups of all-purpose flour
• 1 Tbsp baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 10 Tbsp unsalted butter (1 1/4 stick), softened
• 1 cup sugar
• 2 large eggs
• 1 1/2 cup plain yogurt
• 1 teaspoon lemon zest
• 1 1/2 cups blueberries
• 1 Tbsp flour (if using defrosted frozen berries)
Method
1 Preheat oven to 375°F with a rack in the lower middle.
2 In a mixing bowl, whisk together the dry ingredients—the flour, baking soda, baking powder, and salt.
3 In a large mixing bowl, beat the butter and sugar together, until fluffy. Add the eggs to the mixture one at a time, beating after each one. Mix in the lemon zest.
4 Add one third of the dry ingredients to the butter/sugar/egg mixture and beat until just incorporated. Mix in one third of the yogurt. Mix in another third of the dry ingredients. Beat in a second third of the yogurt. Mix in the remaining dry ingredients and then the remaining yogurt. Be careful to mix until just incorporated. Do not over mix!
5 Gently fold the blueberries into the mixture.
6 Use standard 12-well muffin tins. Place a muffin liner in each well of the muffin tin, or if you don't have muffin liners, coat the inside of the muffin tin wells with vegetable oil or butter with a pastry brush or with cooking spray. Distribute the dough equally among the cups. Don't be afraid to fill them high.
7 Place in the oven and bake until the muffins are golden brown, about 25 to 30 minutes. Test with a bamboo skewer to make sure the centers of the muffins are done. Let the muffins cool in the muffin tin for 5 minutes, then remove them from the tin and let sit on a wire rack for 10 more minutes. Serve slightly warm.
Yield: Makes 12-16 muffins.
Bron: simplyrecipes.com
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
Ingredients
• 3 cups of all-purpose flour
• 1 Tbsp baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 10 Tbsp unsalted butter (1 1/4 stick), softened
• 1 cup sugar
• 2 large eggs
• 1 1/2 cup plain yogurt
• 1 teaspoon lemon zest
• 1 1/2 cups blueberries
• 1 Tbsp flour (if using defrosted frozen berries)
Method
1 Preheat oven to 375°F with a rack in the lower middle.
2 In a mixing bowl, whisk together the dry ingredients—the flour, baking soda, baking powder, and salt.
3 In a large mixing bowl, beat the butter and sugar together, until fluffy. Add the eggs to the mixture one at a time, beating after each one. Mix in the lemon zest.
4 Add one third of the dry ingredients to the butter/sugar/egg mixture and beat until just incorporated. Mix in one third of the yogurt. Mix in another third of the dry ingredients. Beat in a second third of the yogurt. Mix in the remaining dry ingredients and then the remaining yogurt. Be careful to mix until just incorporated. Do not over mix!
5 Gently fold the blueberries into the mixture.
6 Use standard 12-well muffin tins. Place a muffin liner in each well of the muffin tin, or if you don't have muffin liners, coat the inside of the muffin tin wells with vegetable oil or butter with a pastry brush or with cooking spray. Distribute the dough equally among the cups. Don't be afraid to fill them high.
7 Place in the oven and bake until the muffins are golden brown, about 25 to 30 minutes. Test with a bamboo skewer to make sure the centers of the muffins are done. Let the muffins cool in the muffin tin for 5 minutes, then remove them from the tin and let sit on a wire rack for 10 more minutes. Serve slightly warm.
Yield: Makes 12-16 muffins.
Bron: simplyrecipes.com
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
BROWN SUGAR BANANA CUPCAKES-AVOCADO BUTTERCREAM
BANANA CUPCAKES:
makes 12-20 cupcakes, depending on your scoop
1 1/3 cups flour
1 1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
pinch of nutmeg
1 egg
3/4 cup brown sugar
1 teaspoon vanilla extract
3 large ripe bananas, mashed
1/4 cup sour cream
1/2 cup butter, melted
Preheat oven to 180 C. Line a muffin tin with cupcake liners.
Combine dry flour, salt, baking soda, cinnamon and nutmeg and set aside. In a bowl, whisk egg and add brown sugar, mixing until smooth.
Stir in vanilla extract.
Add sour cream and melted butter and mix. Stir in dry ingredients, then add mashed bananas and mix until batter comes together. The batter will be thick. Using an ice cream scoop or 1/4 cup measure, scoop batter in liners. Bake for 15-18 minutes. Let cool completely.
AVOCADO BUTTERCREAM:
2 ripe avocados
2 tablespoons butter, softened
1 teaspoon vanilla extract
4 cups powdered sugar
pinch of salt
Cream avocado and butter together until smooth. With the mixer on low speed, add powdered sugar one cup at a time.
Sprinkle in a pinch of salt and add vanilla. More sugar can be added if you’d like the frosting thicker.
Frosting can be store in the fridge for up to 3 days. I recommend refrigerating the cupcakes.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
makes 12-20 cupcakes, depending on your scoop
1 1/3 cups flour
1 1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
pinch of nutmeg
1 egg
3/4 cup brown sugar
1 teaspoon vanilla extract
3 large ripe bananas, mashed
1/4 cup sour cream
1/2 cup butter, melted
Preheat oven to 180 C. Line a muffin tin with cupcake liners.
Combine dry flour, salt, baking soda, cinnamon and nutmeg and set aside. In a bowl, whisk egg and add brown sugar, mixing until smooth.
Stir in vanilla extract.
Add sour cream and melted butter and mix. Stir in dry ingredients, then add mashed bananas and mix until batter comes together. The batter will be thick. Using an ice cream scoop or 1/4 cup measure, scoop batter in liners. Bake for 15-18 minutes. Let cool completely.
AVOCADO BUTTERCREAM:
2 ripe avocados
2 tablespoons butter, softened
1 teaspoon vanilla extract
4 cups powdered sugar
pinch of salt
Cream avocado and butter together until smooth. With the mixer on low speed, add powdered sugar one cup at a time.
Sprinkle in a pinch of salt and add vanilla. More sugar can be added if you’d like the frosting thicker.
Frosting can be store in the fridge for up to 3 days. I recommend refrigerating the cupcakes.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
BANANA MUFFINS-NO FLOUR-OIL-BUTTER
Ingredients
2.5 cups old fashioned oats
1 cup plain low fat greek yogurt
2 eggs
3/4 cup sugar (or sweetener, just adjust the amount)
1.5 tsp baking powder
1/2 tsp baking soda
2 ripe banana
METHOD:
1. Preheat oven to 200 C. Spray tins with non-stick cooking spray or line 12 muffin tins.
2. Place all of the ingredients, including bananas in a blender or food processor, and blend until oats are smooth.
3. Divide batter among cupcake tins, and bake for 15-20 minutes, or until toothpick comes out clean.
**Be sure to watch them closely in the oven, because depending on altitude, baking time may be a little less**
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
2.5 cups old fashioned oats
1 cup plain low fat greek yogurt
2 eggs
3/4 cup sugar (or sweetener, just adjust the amount)
1.5 tsp baking powder
1/2 tsp baking soda
2 ripe banana
METHOD:
1. Preheat oven to 200 C. Spray tins with non-stick cooking spray or line 12 muffin tins.
2. Place all of the ingredients, including bananas in a blender or food processor, and blend until oats are smooth.
3. Divide batter among cupcake tins, and bake for 15-20 minutes, or until toothpick comes out clean.
**Be sure to watch them closely in the oven, because depending on altitude, baking time may be a little less**
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
BANANA-OAT-WALNUT MUFFINS
These Banana, Oat and Walnut Muffins are both sugar and dairy free, providing a healthy and nutritious snack.
Ingredients
1 1/2 cup wholewheat flour
2 teaspons baking powder
1 tsp baking soda
1 cup rolled oats
1/2 cup chopped walnuts
1/8 tsp salt
1 cup ripe bananas mashed
1 tsp vanilla
1 egg
3/4 cup soy milk
1/3 cup applesauce unsweetened
DIRECTIONS:
Preheat oven at 400F/205 C.
Combine flour, oats, baking powder, baking soda and salt.
In a separate bowl, beat egg. Add milk, apple sauce and vanilla. Mix in mashed banana and walnuts and stir until combined well.
Pour batter into muffin pans up to 2/3 full.
Bake for 20 minutes or until toothpick inserted in center of muffin comes out clean. Let cool in cooling rack
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Ingredients
1 1/2 cup wholewheat flour
2 teaspons baking powder
1 tsp baking soda
1 cup rolled oats
1/2 cup chopped walnuts
1/8 tsp salt
1 cup ripe bananas mashed
1 tsp vanilla
1 egg
3/4 cup soy milk
1/3 cup applesauce unsweetened
DIRECTIONS:
Preheat oven at 400F/205 C.
Combine flour, oats, baking powder, baking soda and salt.
In a separate bowl, beat egg. Add milk, apple sauce and vanilla. Mix in mashed banana and walnuts and stir until combined well.
Pour batter into muffin pans up to 2/3 full.
Bake for 20 minutes or until toothpick inserted in center of muffin comes out clean. Let cool in cooling rack
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
BO BERRY MUFFINS (BISCUITS)
MUFFINS:
2 Cups Flour
1 Cup milk
1/3 Cup sugar
5 T of butter
4 tsp baking powder
1 tsp salt
90 gr of blueberries (fresh or dried)
GLAZE:
1 Cup of powdered sugar
1/8 Cup of water
1 tsp of vanilla
½ tsp of lemon juice
DIRECTIONS:
Freeze butter. Preheat oven to 230 C. Mix salt, sugar, flour, and baking powder in a bowl and sift. Add the cold milk into dry ingredients and mix.
As dough begins to form, use a cheese grater to grate your frozen butter evenly over dough.
Fold dough, and knead… repeat until all butter is spread evenly throughout dough.
Fold in the blueberries. Gently pull of chunks of dough and pat to form biscuits. Place on ungreased cookie sheet or cake pan.
Place in oven and bake for about 7-12 minutes (until golden).
Melt 1 tablespoon of butter in the microwave, and paint finished biscuits with pastry brush.
Mix glaze ingredients in a bowl, and drizzle over BoBerry Biscuits with a fork.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
2 Cups Flour
1 Cup milk
1/3 Cup sugar
5 T of butter
4 tsp baking powder
1 tsp salt
90 gr of blueberries (fresh or dried)
GLAZE:
1 Cup of powdered sugar
1/8 Cup of water
1 tsp of vanilla
½ tsp of lemon juice
DIRECTIONS:
Freeze butter. Preheat oven to 230 C. Mix salt, sugar, flour, and baking powder in a bowl and sift. Add the cold milk into dry ingredients and mix.
As dough begins to form, use a cheese grater to grate your frozen butter evenly over dough.
Fold dough, and knead… repeat until all butter is spread evenly throughout dough.
Fold in the blueberries. Gently pull of chunks of dough and pat to form biscuits. Place on ungreased cookie sheet or cake pan.
Place in oven and bake for about 7-12 minutes (until golden).
Melt 1 tablespoon of butter in the microwave, and paint finished biscuits with pastry brush.
Mix glaze ingredients in a bowl, and drizzle over BoBerry Biscuits with a fork.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
BLUEBERRY OATMEAL MUFFINS (GLUTEN FREE)
Ingredients:
6 eggs
1/2 cup sour cream
1 tsp vanilla extract
4 TB butter, melted
1/2 cup honey
1/2 cup coconut flour
1/4 tsp salt
1/2 tsp baking powder
1 cup certified gluten free rolled oats
1 cup blueberries
INSTRUCTIONS:
1. Preheat oven to 180 C. Line a 12 cup muffin tin with paper baking papers (it makes for MUCH easier cleanup).
2. Add all ingredients except for rolled oats and blueberries into your food processor. Mix until well combined. You might have to stop the food processor a few times to scrape down the sides of the bowl to make sure you have everything incorporated.
3. Pour batter into a large bowl and add in the oats and blueberries by hand. Mix gently with a large spoon until well combined.
4. Pour batter into the muffin pan (batter does not rise much, so feel free to fill all the way to the top of each muffin cup).
5. Bake for 34-35 minutes. As soon as they are done cooking, remove the muffins from the pan and let them cool on a cooling rack. This prevents the steam from making the muffin bottoms soggy.
6. Makes 12 muffins. Let cool completely before eating!
Notes: Like most muffins, these muffins taste best eaten the same day they are made...although you can freeze them if you have too many. Anytime you bake with coconut flour, its always a good idea to let the food cool completely before eating it to prevent it from falling apart. Coconut flour is very unique and tends to stick together much better at room temp.
Bron; Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
6 eggs
1/2 cup sour cream
1 tsp vanilla extract
4 TB butter, melted
1/2 cup honey
1/2 cup coconut flour
1/4 tsp salt
1/2 tsp baking powder
1 cup certified gluten free rolled oats
1 cup blueberries
INSTRUCTIONS:
1. Preheat oven to 180 C. Line a 12 cup muffin tin with paper baking papers (it makes for MUCH easier cleanup).
2. Add all ingredients except for rolled oats and blueberries into your food processor. Mix until well combined. You might have to stop the food processor a few times to scrape down the sides of the bowl to make sure you have everything incorporated.
3. Pour batter into a large bowl and add in the oats and blueberries by hand. Mix gently with a large spoon until well combined.
4. Pour batter into the muffin pan (batter does not rise much, so feel free to fill all the way to the top of each muffin cup).
5. Bake for 34-35 minutes. As soon as they are done cooking, remove the muffins from the pan and let them cool on a cooling rack. This prevents the steam from making the muffin bottoms soggy.
6. Makes 12 muffins. Let cool completely before eating!
Notes: Like most muffins, these muffins taste best eaten the same day they are made...although you can freeze them if you have too many. Anytime you bake with coconut flour, its always a good idea to let the food cool completely before eating it to prevent it from falling apart. Coconut flour is very unique and tends to stick together much better at room temp.
Bron; Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
BLUEBERRY-RAISIN OAT MUFFINS
1 cup of oats.
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.
1/2 cup of blueberries.
1/2 cup raisins
DIRECTIONS:
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.
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.
1/2 cup of blueberries.
1/2 cup raisins
DIRECTIONS:
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.
BLUEBERRY BRAN MUFFINS
Serves 12
2 eggs
1 1/2 cups buttermilk
1/2 cup coconut oil, melted and slightly cooled (although still liquid)
1 1/2 teaspoons kosher salt
2 teaspoons baking soda
2 teaspoons vanilla extract
1 tablespoon fresh lemon zest
3/4 cup natural cane sugar
2 cups Bran Cereal (like All-Bran)
1 1/4 cups whole-wheat flour
1 cup all-purpose flour
2 cups fresh or frozen blueberries (see Recipe Notes)
1 tablespoon butter, to grease the pan
1 cup pecan halves, optional (for the tops)
DIRECTIONS:
Preheat the oven to 180°C. Whisk together the eggs, buttermilk, coconut oil, salt, baking soda, vanilla extract, lemon zest and sugar. Stir in the bran cereal and both flours and mix well until thoroughly combined. The batter should be pretty stiff at this point. Carefully fold in the blueberries.
Butter 12 standard-size muffin cups liberally. Fill each to the very top with batter. Scatter the tops of the muffins with the pecan pieces, if desired. Bake for 35 minutes or until the tops are firm and slightly brown.
Let cool for 15 minutes before removing muffins from tins. Serve warm or cover and store at room temperature for up to 3 days.
Recipe Notes
While I love the subtle sweetness of coconut oil for this recipe, if you'd rather use canola or vegetable oil, feel free.
I use frozen blueberries because they're readily available year-round. Do not thaw them before using — fold them in just as they are.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
2 eggs
1 1/2 cups buttermilk
1/2 cup coconut oil, melted and slightly cooled (although still liquid)
1 1/2 teaspoons kosher salt
2 teaspoons baking soda
2 teaspoons vanilla extract
1 tablespoon fresh lemon zest
3/4 cup natural cane sugar
2 cups Bran Cereal (like All-Bran)
1 1/4 cups whole-wheat flour
1 cup all-purpose flour
2 cups fresh or frozen blueberries (see Recipe Notes)
1 tablespoon butter, to grease the pan
1 cup pecan halves, optional (for the tops)
DIRECTIONS:
Preheat the oven to 180°C. Whisk together the eggs, buttermilk, coconut oil, salt, baking soda, vanilla extract, lemon zest and sugar. Stir in the bran cereal and both flours and mix well until thoroughly combined. The batter should be pretty stiff at this point. Carefully fold in the blueberries.
Butter 12 standard-size muffin cups liberally. Fill each to the very top with batter. Scatter the tops of the muffins with the pecan pieces, if desired. Bake for 35 minutes or until the tops are firm and slightly brown.
Let cool for 15 minutes before removing muffins from tins. Serve warm or cover and store at room temperature for up to 3 days.
Recipe Notes
While I love the subtle sweetness of coconut oil for this recipe, if you'd rather use canola or vegetable oil, feel free.
I use frozen blueberries because they're readily available year-round. Do not thaw them before using — fold them in just as they are.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
ICE CREAM CONE CUPS
ICE CREAM CONE CUPS
24 flat-bottom ice cream cones
1 batch of cupcakes (either homemade or from a boxed mix)
1 batch of your favorite frosting
Sprinkles
DIRECTIONS:
Preheat oven according to recipe or boxed cake mix. Place an ice cream cone standing up in each of the wells of a 24-cup muffin pan.
Prepare cupcake batter according to directions and spoon into ice cream cones, filling them 2/3 of the way full.
Bake according to directions, for about 20-23 minutes, or until toothpick inserted into the center of the cupcakes comes out clean.
When cupcakes have cooled, prepare your frosting and decorate however you'd like.
Bron: Redneck Recipes
Plasing: Henriettte Wessels / WATERTAND RESEPTE VIR OUD EN JONK
ICE CREAM CONE CUPS
24 flat-bottom ice cream cones
1 batch of cupcakes (either homemade or from a boxed mix)
1 batch of your favorite frosting
Sprinkles
DIRECTIONS:
Preheat oven according to recipe or boxed cake mix. Place an ice cream cone standing up in each of the wells of a 24-cup muffin pan.
Prepare cupcake batter according to directions and spoon into ice cream cones, filling them 2/3 of the way full.
Bake according to directions, for about 20-23 minutes, or until toothpick inserted into the center of the cupcakes comes out clean.
When cupcakes have cooled, prepare your frosting and decorate however you'd like.
Bron: Redneck Recipes
Plasing: Henriettte Wessels / WATERTAND RESEPTE VIR OUD EN JONK
PILGRIM CUPCAKES
(Create-Celebrate-Explore)
What you need to make these:
Plain vanilla cupcakes in brown cupcake liners
White icing
Cocoa powder
Chocolate for melting
Large Marshmallows
Chocolate coated cookies
Wilton Sparkle Gel - white, yellow, and black
Large round Wilton tip with a piping bag and tape.
Toothpicks (or any other kind of pick or narrow skewer)
Begin by making the Pilgrim hat. Melt the chocolate in the microwave and using a pick coat each marshmallow in melted chocolate. Place it carefully on top of the cookie and pop it in the refrigerator until set. Once set gently remove the pick. Using the sparkle gel add on a white band and yellow buckle, then set aside.
Mix a small amount of cocoa at a time with plain white icing until you get a color you are happy with. Place the tip inside the bag (cut off the end of the bag) and tape the bag onto the tip. Fill the bag with icing and holding your hand very steady and keeping the tip just above the top of the cupcake pipe a face onto each cupcake. If you push down just a little while piping you will see that the icing fills out so it covers more of the top of the cupcake.
Place the hat on top of the icing and using the black sparkle gel add facial features.
PLASING:TINA DE COMARMOND/WATERTAND RESEPTE VIR OUD EN JONK
What you need to make these:
Plain vanilla cupcakes in brown cupcake liners
White icing
Cocoa powder
Chocolate for melting
Large Marshmallows
Chocolate coated cookies
Wilton Sparkle Gel - white, yellow, and black
Large round Wilton tip with a piping bag and tape.
Toothpicks (or any other kind of pick or narrow skewer)
Begin by making the Pilgrim hat. Melt the chocolate in the microwave and using a pick coat each marshmallow in melted chocolate. Place it carefully on top of the cookie and pop it in the refrigerator until set. Once set gently remove the pick. Using the sparkle gel add on a white band and yellow buckle, then set aside.
Mix a small amount of cocoa at a time with plain white icing until you get a color you are happy with. Place the tip inside the bag (cut off the end of the bag) and tape the bag onto the tip. Fill the bag with icing and holding your hand very steady and keeping the tip just above the top of the cupcake pipe a face onto each cupcake. If you push down just a little while piping you will see that the icing fills out so it covers more of the top of the cupcake.
Place the hat on top of the icing and using the black sparkle gel add facial features.
PLASING:TINA DE COMARMOND/WATERTAND RESEPTE VIR OUD EN JONK
ROSE MUFFINS
ROSE MUFFINS
500 g of flour
½ tsp of salt
70 g of sugar
1 dry yeast (12 g)
2 whole eggs
100 g of butter
200 ml of warm milk
100 g of dark chocolate
METHOD:
Dissolve the yeast in warm milk and leave it aside until foamy
Melt the butter and keep on a side
Sift and mix together flour, salt and sugar
In the mixed dry ingredients add the eggs, the milk with yeast and the melted butter
Knead the dough until soft and leave it in a warm place for 1 ½ hour, until well risen
Transfer dough on a working surface that was dusted with flour, fold the dough and divide in 18 balls Cover the divided dough and leave to “rest” for 10 minutes
Melt the dark chocolate, chocolate can be melted on steam or in microwave
Grease muffin pan with butter and dust lightly with flour
Flatten the ball in a circular shape with diameter of 13-15 cm
Coat half of the circle with melted chocolate and then fold it in half, covering to get a crescent shape Cut the crescent shaped dough in three stripes lengthwise
Roll the stripe into rose flower shape get the three small roses together in one of the mould
Do the same with the other 17 Roses leave prepared muffins in warm place while the oven heats up
Turn on the oven and let it heat to 180°C
Bake the roses for about 20 min until you get a nice, light brown color
Bron: Practical Ideas
Foto: Joey Kruger
Plasing: Vanessa Fourie Willemse / WATERTAND RESEPTE VIR OUD EN JONK
ROSE MUFFINS
500 g of flour
½ tsp of salt
70 g of sugar
1 dry yeast (12 g)
2 whole eggs
100 g of butter
200 ml of warm milk
100 g of dark chocolate
METHOD:
Dissolve the yeast in warm milk and leave it aside until foamy
Melt the butter and keep on a side
Sift and mix together flour, salt and sugar
In the mixed dry ingredients add the eggs, the milk with yeast and the melted butter
Knead the dough until soft and leave it in a warm place for 1 ½ hour, until well risen
Transfer dough on a working surface that was dusted with flour, fold the dough and divide in 18 balls Cover the divided dough and leave to “rest” for 10 minutes
Melt the dark chocolate, chocolate can be melted on steam or in microwave
Grease muffin pan with butter and dust lightly with flour
Flatten the ball in a circular shape with diameter of 13-15 cm
Coat half of the circle with melted chocolate and then fold it in half, covering to get a crescent shape Cut the crescent shaped dough in three stripes lengthwise
Roll the stripe into rose flower shape get the three small roses together in one of the mould
Do the same with the other 17 Roses leave prepared muffins in warm place while the oven heats up
Turn on the oven and let it heat to 180°C
Bake the roses for about 20 min until you get a nice, light brown color
Bron: Practical Ideas
Foto: Joey Kruger
Plasing: Vanessa Fourie Willemse / WATERTAND RESEPTE VIR OUD EN JONK