2 eggs 1 x 400g tin of black beans, drained 100g syrup 50g sugar 10ml vanilla a pinch of salt 70g cocoa powder, sifted 5ml baking powder 2,5ml bicarbonate of soda 30ml vegetable oil
Preheat your oven to 180℃ and line a muffin tin with 6 paper cups. Spray the linings with cooking spray and set aside. Add the eggs to a blender and blitz together until frothy. Now add all the other ingredients and process for 1 minute. Divide the mixture between the cups and bake for 25 minutes. Cool the muffins on a cooling rack, in the baking tin. Serve at room temperature.
310ml flour 10ml baking powder 2,5ml bicarbonate of soda 90ml sugar 5ml cinnamon 2,5ml salt 1 egg 45ml butter, melted 250ml cultured buttermilk cinnamon sugar for sprinkling over
For the filling: Add the milk and butter to a small saucepan set over a low heat. Allow to warm to the point where small bubbles form around the edges of the saucepan, but do not bring to a boil. Take from the heat and keep aside. Add the egg and sugar to a bowl and whisk together. Add the flour and cornstarch and whisk again. Drizzle the warm milk mixture into this while whisking continuously. Pour the mixture back into the saucepan, place it back on a low heat and simmer for 2 minutes while stirring. Take from the heat, add the vanilla, stir through and set aside to cool slightly.
Preheat your oven to 200℃ and line a 12-hole muffin tin with paper cups.
Add the flour, baking powder, bicarbonate of soda, sugar, cinnamon and salt to a bowl and mix together. Add the egg, melted butter and buttermilk to a jug and whisk until amalgamated. Pour the wet mixture into the dry ingredients and mix through. Spoon a tablespoon of the batter into each of the paper cups. Now spoon a heaped teaspoon of the filling in the centre of each muffin and end off with another tablespoon of the batter on top. Bake in the oven for 15 minutes. Take the hot muffins from the oven and immediately sprinkle them with cinnamon sugar. Allow to cool one a cooling rack.
You may add 125ml of chocolate chips or the same amount of chopped nuts to these delicious, moist muffins. Yields 12 muffins.
500ml flour 10ml baking powder 5ml bicarbonate of soda 2.5ml salt 5ml ground cinnamon 200ml brown sugar 100ml greek yoghurt 125ml sunflower oil 5ml vanilla 250g/3 very ripe bananas 2 eggs
Preheat your oven to 180℃ and line a 12-hole muffin tin with paper cups. Sift the flour, baking powder, bicarbonate of soda, salt and cinnamon into a mixing bowl. Add the brown sugar and stir through. Set aside. Add the yoghurt, vegetable oil, vanilla and eggs to a jug and whisk together. Set aside. Add the bananas to a bowl and mash them. Add half of the liquid ingredients to the dry ingredients and stir through. Now add half the banana and mix again. Add the rest of the liquid and the rest of the banana and mix with a spatula. Spoon the mixture into the paper cups and bake for 25 minutes. Cool the muffins on a wire rack.
140g flour 12,5ml baking powder 1,2ml salt a pinch of smoked paprika 100g mature cheddar cheese, grated 250ml milk 1 egg
Preheat your oven to 200℃ and spray a 12-hole muffin tin with cooking spray. Sift the flour, baking powder, salt and paprika into a mixing bowl. Add the grated cheddar and mix through. Add the milk and egg to a jug and whisk together. Add the milk mixture to the flour mixture and mix together to form a batter. Spoon the batter into the muffin tin and bake for 15 minutes. Serve warm or at room temperature.
This recipe makes 12 muffins but can easily be doubled. You may also keep the batter in the refrigerator for a week. Be sure to take the batter out and leave it at room temperature for 40 minutes BEFORE baking. They store really well in a sealed container.
50ml + 200ml buttermilk 6ml bicarbonate of soda
375ml bran 125ml boiling water 60ml butter, melted 190ml brown sugar 1 egg, beaten 160ml flour 160ml wholewheat flour 2ml salt 125ml grated carrot 125ml pecan nuts, roughly chopped
Preheat your oven to 220℃ and line a 12-hole muffin tin with paper cups. Pour the 50ml buttermilk into a small bowl, sprinkle in the bicarbonate of soda and stir to dissolve. Set aside. Add the bran to a large mixing bowl and pour over the boiling water. Stir through. Drizzle over the melted butter and stir together. Now add the brown sugar, egg and 200ml buttermilk. Pour the buttermilk and bicarb into the mixture and stir through.|Add the flour, wholewheat flour, salt, grated carrot and nuts and mix together. Divide the mixture between the paper cups and bake for 20 minutes. Cool the muffins on a wire rack and keep stored in an airtight container.
375ml bran 125ml boiling water 60ml butter, melted 190ml brown sugar 1 egg, beaten 50ml + 200ml buttermilk 6ml bicarbonate of soda 160ml flour 160ml wholewheat flour 2ml salt 250ml desiccated coconut
Preheat your oven to 220℃ and line a 12-hole muffin tin with paper cups. Add the bran to a mixing bowl and pour the boiling water over. Stir through. Pour the 50ml buttermilk into a small bowl and sprinkle the bicarbonate of soda over. Stir through and set aside. Add the melted butter to the bran and stir again. Now add the sugar, egg and 200ml buttermilk. Pour the bicarb and buttermilk into the mixture and mix through. Add the flour, wholewheat flour, salt and coconut and stir until just mixed. Divide the batter among the paper cases and bake for 20 minutes. Remove the muffins from the oven and from the muffin tin and cool them on a cooling rack.
This is a recipe for banana-bran muffins that belong on the breakfast/brunch table but if you want to add some decadence …. well, this caramel sauce does exactly that without overpowering! Yields about 16 muffins.
For the muffins: 300g cake flour 100g bran flakes 300g brown sugar 1,2ml salt 50ml cultured buttermilk 15ml bicarbonate of soda 450ml cultured buttermilk 2 eggs 100ml vegetable oil 5ml vanilla essence 250ml mashed banana about 3 extra bananas
Preheat your oven to 180℃ and line a 12-hole muffin tin with paper cups. Add the cake flour, bran flakes, brown sugar and salt to a mixing bowl, stir through and set aside. Pour the 50ml buttermilk into a small bowl and add the bicarbonate of soda to it. Stir through and set aside. Add the 450ml buttermilk, eggs, vegetable oil and vanilla to a wide-mouth jug and whisk together by hand. Pour the buttermilk-bicarbonate mixture into the liquid mixture and stir through. Pour the liquid ingredients into the bowl with the dry ingredients. Add the mashed banana and mix together until JUST mixed through. Spoon the batter into the prepared muffin tins. At this stage I like to add another piece of banana of about 4 cm, which I simply place on top of the muffin batter. Bake the muffins for 18 – 20 minutes and cool on a cooling rack
For the caramel sauce: 250ml sugar 60ml butter a pinch of salt 125ml cream 15ml vanilla
Add all the ingredients to a small saucepan over low heat. Stir together with a whisk until the butter has melted and the sugar has dissolved. Simmer the sauce over a medium heat while whisking continuously until the sauce thickens. This will take about 8 minutes. Take the caramel sauce from the heat and allow to cool for 10 minutes – the sauce will thicken more as it cools down. Spoon the warm caramel onto the muffins and serve.
These pumpkin muffins are deliciously moist and has the traditional cream cheese frosting in its centre with a crunchy strudel-like topping! For those who prefer not-so-sweet it is a perfect nutritious treat! This recipe yields 12 – 16 regular sized muffins.
For the topping:
125ml flour 62ml brown sugar 62ml oats a pinch of salt 60ml butter, room temperature
For the filling:
230g cream cheese, room temperature 62ml sugar 2,5ml vanilla
For the muffins:
250ml pumpkin purée 2 eggs 125ml brown sugar 45ml vegetable oil 62ml honey 2,5ml salt 1,2ml ground ginger 5ml ground cinnamon 5ml baking powder 2,5ml bicarbonate of soda 180ml milk 375ml flour
Preheat your oven to 180℃. Line a muffin tray with paper cups, spray each cup lightly and set aside.
For the topping: Add the flour, sugar, oats and salt to a mixing bowl and give it a stir to mix the ingredients. Add the butter to the dry ingredients and rub it into the dry mixture with your fingertips until you have a coarse crumb texture. Put aside.
For the filling: Add the cream cheese, sugar and vanilla to a mixing bowl and beat with a spatula to combine. Put aside.
For the muffins: Add all the ingredients EXCEPT THE FLOUR, to a large mixing bowl and mix thoroughly with a spatula. Now add the flour and mix until just incorporated, scraping down the sides of the bowl. You will be left with a runny batter.
Spoon about 30ml batter into each paper cup, making sure it covers the entire bottom of the cup. Spoon 15ml of the cream cheese mixture into the centre of the pumpkin batter. Now cover the cream cheese by spooning another 30ml of pumpkin batter into the cups. You will have 12 – 16 regular sized muffins. Finally sprinkle about a teaspoon full of the topping onto each muffin. Bake for 20 minutes. Remove from the oven and cool on a cooling rack. Serve warm or at room temperature.
My Whisk and I 