Baklava Muffins

Makes 6 muffins

2 cups self-raising flour

Pinch salt

1/2 cup fresh cream

1/2 cup lemonade

60 g butter, melted

60 ml honey

80 ml castor sugar

 

Filling:

100g pecan nuts, chopped  80ml light brown sugar
7ml cinnamon powder  50g melted butter

Extra Honey for after baking

Preheat oven to 220 oC - Combine all filling ingredients and mix well.  Keep aside.  

Place self-raising flour and castor sugar in a bowl. Combine the cream, lemonade, melted butter and honey in a separate bowl and mix well. Add to the dry ingredients and mix taking care not to over mix.

Fill greased muffin pans 1/3 of the way up with the batter. Sprinkle with a little of the filling mixture, cover with the remaining batter and top with remaining filling mixture. Bake for about  20 minutes until golden brown. Remove from oven and drizzle honey over each muffin. 

Recipe and photo:  Alma Pretorius 

 

Coffee, aniseed and cinnamon cookies

Makes 24 cookies, depending on size

 

1 cup self-rising flour

1 large egg

5 tablespoons vegetable oil

2 tablespoons warm water

3 teaspoons coffee powder

3 teaspoons Aniseeds

1 teaspoon cinnamon powder

1/2 cup white sugar

 

Preheat oven to 170 oC.  Stir the coffee powder in the warm water.  Add the egg, oil, aniseeds, sugar and cinnamon.  Mix.  Add the flour and mix.  Form walnut-size balls, place on greased baking sheet (not too close to each other) and bake for 12 minutes.  Let cool.

Recipe and photo:  Alma Pretorius