SNOWFLAKE EASYMIX BRAN MUFFINS WITH FRESH BLUEBERRIES AND LEMON ZEST

Makes 18 big muffins

500 g Snowflake Easymix bran muffin mix
330 ml milk
1/2 cup sunflower oil
2 large eggs
1 cup fresh blueberries
Zest of 1 fresh lemon

Preheat oven to 180 oC. Mix all together, spoon into 12 muffin and 6 muffin pan. Bake for 20 minutes. Let cool for 5 minutes in pan. Remove and enjoy.
Recipe and photo: Alma Pretorius

 

BRAN MUFFIN WITH FRUIT, NUTS, SEEDS AND LEMON ZEST

 Makes 12 muffins

 

500 g Snowflake bran muffin mix

1/2 cup vegetable oil

330 ml milk

2 x-large eggs

1 x 50 g packet On The Go Trail mix with a zing (trail mix: lemon pieces, seeds & cashews)

1 x 50 g packet On The Go Fusion snack (trail mix: goji berries, cashews & cranberries)

1 x 50 g packet Jungle Optimal Tropical (papaya, pineapple & coconut)

Zest of 1 lemon

2 teaspoons pineapple/lemon essence

1 teaspoon citric acid

 

Preheat oven to 180 oC.  Prepare 12 muffin pan. Mix all together, spoon into pan – bake for 20 minutes.  Let cool in pan.

Recipe and photo:  Alma Pretorius

 

Peppadew, chorizo and cheese bread

Makes 1

Preparation time:  few hours

Baking time:  20 minutes

 

1 and 1/3 cup bran self-rising flour (or white)

1/2 cup milk

2 tbsp olive oil

Salt

2 tbsp Masterblend Rosemary & Garlic spices

Cubed cheese

Sliced cheese

Chorizo, kept in long pieces

2 tbsp Peppadew chutney

Raw onion slices

 

In food processor with dough blade, mix together the flour, milk, oil, salt, spices and Peppadew chutney till it forms a ball. Let it spin for a few times. (or knead with hands). Let stand at room temperature for few hours.

 

Preheat oven to 200 oC. Few drops of oil on baking sheet. Divide the dough into 2. With your fingers, press each half flat onto the baking sheet to the size of a side plate – don’t let them touch. Onto the 1 half, place onion, cubed cheese and Chorizo. Top with the other dough and press the sides together so that the toppings are enclosed. Top with slices of cheese. Bake for 20 minutes.

Recipe and photo: Alma Pretorius

 

 

RAISIN and CINNAMON-SUGAR MUFFINS

MAKES 6 BIG MUFFINS

 

1/2 cup SASKO bran self-rising flour

1/2 cup SASKO self-rising flour

1/2 cup double cream yoghurt

1/4 cup vegetable oil

2 tablespoons sugar

1 large egg

1 teaspoon cinnamon powder

2 teaspoons caramel essence

1 cup mixed raisins

Extra cinnamon sugar for topping

 

Preheat oven to 200 oC.  Prepare muffin pan.  Mix the self-rising flours with the raisins, sugar and cinnamon.  Add the yoghurt, oil, egg and essence.  Mix, spoon into muffin pan and top with thick layer of cinnamon sugar.  Bake for 20 minutes.

Recipe and photo:  Alma Pretorius

 

Bran, raisin and sunflower seed cookies

Makes 24, depending on size

 

7 tablespoons vegetable oil

1 large egg

1 cup self-rising flour

1/2 cup white sugar

1/2 cup seedless raisins

1/2 cup sunflower seeds

1 teaspoon vanilla essence

 

Preheat oven to 170 oC.  Spray baking sheet.  Mix all together, form walnut-size balls, place on baking sheet (not too close to each other), bake for 12 minutes.

Recipe and photo:  Alma Pretorius