Tag: muffins

Carrot Muffins

by Karen ClaassenLeave a Comment on Carrot Muffins
Carrot Muffins

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.




Coconut-Bran Muffins

by Karen ClaassenLeave a Comment on Coconut-Bran Muffins
Coconut-Bran Muffins

Makes 12 muffins but can be doubled.

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.

Banana-Caramel Muffins

by Karen ClaassenLeave a Comment on Banana-Caramel Muffins
Banana-Caramel Muffins

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.

Filled Pumpkin Muffins

by Karen ClaassenLeave a Comment on Filled Pumpkin Muffins
Filled Pumpkin Muffins

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.