RICE AND ALMOND RAISIN MUFFINS WITH PEACHES

Makes 12 muffins

Soaking time and rice baking time:  30 minutes

Baking time for muffins:  20 minutes

50 minutes start to finish

60 g raisins

1 teaspoon almond essence

Boiling water (enough to cover raisins)

2 cups hot milk

Pinch salt

1 cup raw Jasmine rice

1 teaspoon vanilla essence

200 g white sugar

2 tablespoons smooth apricot jam

3 large eggs

2 ripe Nectarine peaches, peel and cut into 12

3 tablespoons white sugar

2 teaspoons water

 

Preheat oven to 200 oC.  In oven dish with a lid, mix the raw Jasmine rice, 100 g sugar, 2 cups milk, salt and vanilla essence – put lid on and bake for 30 minutes (or till milk has evaporated and rice is soft.) In a bowl with a lid, soak the raisins in boiling water with almond essence for 30 minutes (while the rice is baking.)  Prepare a 12-muffin pan.

 

Keep oven on 200 oC.  After 30 minutes (or when rice is cooked), drain the raisins.  Into the cooked rice, stir the raisins, 100 g sugar, 3 eggs and apricot jam.  Spoon into the muffin pan.  Bake for 20 minutes.  While muffins are baking, mix the 3 tablespoons sugar with 2 teaspoons water in flat pan on stove - add the peaches and slowly heat them.  Keep apart.

 

Remove the muffins from the oven, press a peach piece on top of each muffin and let cool down.  Remove from pan, enjoy warm (or cold) with ice cream, custard or double cream yoghurt.

 

Recipe and photo:  Adapted from https://janonline.com/recipes/roasted-banana-amaretto-and-raisin-cake/

 

 

Dried pear and almond cookies

Makes 24, depending on size

 

7 tablespoons oil

1 large egg

1 cup self raising flour

1/2 cup soft dried pears, chopped

1/4 cup white sugar

1 teaspoon almond essence

 

Preheat oven to 170 oC.  Spray baking sheet.  Mix all together, form walnut-size balls and place on baking sheet (not too close, they do spread).  Bake for 12 minutes.  Let cool.  Eat as is, or sandwich together with frosting.

Recipe and photo:  Alma Pretorius

 

GREEN SEEDLESS GRAPE, ALMOND AND LEMON ZEST MUFFINS

Makes 6 big muffins

 

1 cup green seedless grapes (keep whole)

1 cup self raising flour

1 teaspoon Almond essence (you have to!)

1/2 cup fresh cream

1/4 cup vegetable oil

1/2 cup white sugar

1 large egg

1 teaspoon lemon zest

Extra sugar for topping (a must)

 

Preheat oven to 200 oC.  Prepare muffin pan.  Spoon mixture into holes, sprinkle extra white sugar on top.  Bake for 20 minutes. Let cool, remove from pan.  I keep mine on a plate (uncovered) in the fridge … it goes all crispy on the outside!

Recipe and photo:  Alma Pretorius

 

 

Note:  I had 1/2 cup cream … so I thought I’ll use it with seedless grapes in muffins … the picture doesn’t do it justice … it was awesome!!!!!!!!!!!!!