2020 - July 28 - Cheese & Rosemary muffins

Tuesday 28 July 2020

It is freezing cold in Jo'burg.  Fixing my hubby's slipper, I was watching Nataniël se Tafel on Showmax.  In a recipe he used lots of fresh parsley.

That got me thinking of recipes using fresh parsley ... but I don't have fresh parsley in the house or garden.  But there is a big Rosemary bush ... so I thought ... muffins.  I mean really, what else?

Cheese and rosemary muffins
Makes 12 small / 6 big muffins

1 cup cheddar cheese, grated (or other cheese)
    (I used ½ cup mature grated cheddar, ½ cup grated cheddar)
1 cup self-rising flour
1 tablespoon fresh finely chopped rosemary
Salt & pepper
½ cup milk
¼ cup sunflower oil
½ tsp crushed garlic (optional)

Preheat oven to 190 oC.  Grease 12 /6 muffin pan. (I put squares of foil in each hole and spray it – keep muffin pan ‘clean’.)  Mix the cheese and rosemary with flour, garlic, salt & pepper.  Add the milk and oil into the flour mixture and stir with fork.  It will be a stiff mixture.  Spoon into the 12 holes and bake for 20 minutes.  Let cool in pan for about 5 minutes, carefully remove the foil and let it cool down for 5 more minutes on wire rack.  Enjoy.

Alma Pretorius

Delicious!!!  I could have used more salt.  The fresh rosemary was just enough not to be overpowering.

2020 - July 26 - Orange Yoghurt Muffins

Sunday 26 July 2020

We are still under lockdown ... and I'm still baking muffins.  I've made some apple yoghurt muffins last week with Granny Smith apples.  Divine!!!

Today I wanted to do something with oranges ... I tried muffins using weetbix and orange juice & zest, but it was dry and not that good.

So I thought ... what if I take the apple muffin recipe, but use lemon cubes inside ...

Orange coconut yoghurt muffins

Makes 12 big muffins

• 1 cup all-purpose flour
• 1/4 cup white sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup coconut yoghurt (I’ve used Lancewood CoconutYogurt)(any yogurt will do - think Pick 'n Pay lemon meringue yoghurt will be fabulous)
  
• 1 large egg
• ¼ cup oil
• 2 oranges, zested, peeled and chopped small cubes

TOPPING:

• 2 tablespoons all-purpose flour
• 2 tablespoons white sugar
• 1 tablespoon cold butter

Preheat oven to 190 oC.  Prepare 12 muffin pan.  Rub the zest of the 2 oranges into the ¼ cup sugar for the muffin mixture.  In a large bowl, combine the flour, orange-sugar, baking powder and salt. Combine the coconut yoghurt, egg, oil and orange cubes; stir into dry ingredients just until moistened. (batter will be thick). Fill greased or paper-lined muffin cups two-thirds full.

For topping, in a small bowl, combine the flour and sugar; cut in butter until crumbly. Sprinkle over batter.

Bake at 190°C for 20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Recipe:  alma Pretorius

It was absolutely delicious!!!!!!!!!!!!!!!!!!

2020 - July 6 - Chutney, cheese & ham muffins; Coconut yoghurt and apricot muffins

Monday 6 July 2020

Last night I made the mayo-chutney chicken on rice baked dish.  It was nice ... bit too saucy for me.  So I used a cup of chutney and had little bit more left in bottle.  What to do with it .....

This morning I walked 2.3 km around the house - plotting how to use the chutney.

I made muffins using chutney, cheese and cubed ham.

Yesterday I tried to make apricot yoghurt muffins ... they burned and I wasn't impressed with the taste.

Walking my laps, I thought of how to make more sweet muffins ...

Chutney cheese ham muffins
Makes 6 muffins

1 cup cheddar cheese, grated
1 cup self-rising flour
Just less than 1/2 cup chutney
1/2 cup milk
¼ cup sunflower oil
Salt / Portuguese Spices
6 cubes ham (optional)

Preheat oven to 190 oC.  Grease 6 muffin pan. (I put squares of foil in each hole and spray it – keep muffin pan ‘clean’.)  Mix everything together and stir with fork.  It will be a stiff mixture.  Spoon into the 6 holes, press a cube pork into each hole and bake for 25 minutes.  Let cool in pan for about 5 minutes, carefully remove the foil and let it cool down for 5 more minutes on wire rack.  Enjoy.

 Alma Pretorius

I had Lancewood Coconut Yoghurt ... so I tried another way ...

Coconut Yoghurt Apricot muffins
Makes 6 muffins

¼ cup coconut yoghurt
¼ cup sunflower oil
¼ cup Mango Peach (or other flavor) jelly powder
¾ cup self-raising flour
1 x-large (or large) egg
¼ cup crushed Tinned apricots, drained,

Preheat oven to 190 oC. Prepare 6 muffin pans. Beat all ingredients together, spoon into muffin pan and bake for 20 minutes. Let cool in pan for 5 minutes.

alma pretorius

I was happy with the taste and look of these muffins.