Curry Chicken Muffin (quiche)

Makes 6

2 cups cooked chicken, cubed small

2 tbsp medium curry powder

½ cup boiling water

1 tsp chicken stock granules

Pepper, salt, peri-peri (optional)

2 xtra large eggs

¼ cup milk

Mash / smooth cottage or cream cheese for topping

dried fruit, squares

 

In a small saucepan, mix the chicken, curry, water, chicken stock and seasonings. Stir well and simmer for 10 minutes with a lid on. Leave lid off and simmer till all liquid has evaporated.

 

Preheat oven to 180 oC. Grease a 6 muffin pan. Spoon the mixture into the muffin pan. Beat the eggs and milk and pour in the holes on top of chicken mixture.

 

Bake for 22 – 30 minutes or till nicely brown and set in the center. Let cool in pan for a bit - remove carefully.

 

Topping:

Smooth Cottage/Cream cheese (flavoured or not)

Dried fruit (apricots, peaches), cubed very small

 

Spoon the cottage/cream cheese into a Ziplock bag, cut off a corner (not too big, not too small) and pipe on top of muffins. Decorate with small fruit squares.

Recipe and Photo:  Alma Pretorius 

 

DRIED PINEAPPLE COCONUT COOKIES

Makes 24

 

9 tablespoons vegetable oil

1 large egg

1 cup self-rising flour

1/4 cup white sugar

100 g dried pineapple, chopped

1/2 cup desiccated coconut

1 teaspoon coconut essence

1 teaspoon pineapple essence

 

Preheat oven to 170 oC.  Prepare baking sheet.  Mix together, form walnut-size balls – place on sheet (not too close, they spread) – bake for 12 minutes.

Recipe and photo:  Alma Pretorius

 

Fruitcake muffins

Love fruitcake? Too much hassle? Bake these muffins in 30 minutes - SOAKING TIME BEFOREHAND IS A FEW HOURS / OVERNIGHT

This recipe makes 12 muffins
CHECK NOTES AT BOTTOM FOR THE CAKE MIX AND LIQUID SUGGESTIONS

*400 g raisins and dried cranberry mix
*100 g preserved citrus peel, chopped                                                                                                       12 glacé cherries, whole
1 cup self raising flour, sifted
**1/2 cup water
**1/2 cup lime cordial                                                                                                                             *** 1 teaspoon spice (either cinnamon / ginger / mixed spice)

In a mixing bowl, soak the raisin-cranberry mix and citrus peel in the lime cordial-water for at least 2 hours (or overnight).

Preheat oven to 160 oC. Prepare 12-muffin pan. With the raisin-cranberry mix , citrus peel and liquid, stir in the self raising flour - the mixture will look a bit dry, but don’t add more liquid – stir till white of flour isn’t visible - spoon into muffin pan. With wet fingers, smooth the surfaces.  Press 1 cherry into each mixture.  Bake for 30 minutes. Let cool. Serve with double cream yogurt or whipped cream, custard or ice cream.

When cooled down, sift icing sugar on top /decorate with marzipan / brush with melted jam & extra glazed fruit. PERFECT GIFT!

*Cake mix – AS LONG AS IT WEIGHS 500 GRAMS, YOU CAN PLAY WITH THE INGREDIENTS … Use a mixture of raisins, cranberries, dried fruit (cut up), glacé cherries and nuts.

**Liquid MUST NOT BE FRESH JUICE OR MILK – it will go sour! Use any flavored soda / black coffee / brandy / whisky / vodka / OROS mixed with water / Rose’s Lime Cordial mixed with water / iced black coffee / flavored iced black tea / flavored black tea (apple & cinnamon tea bags with extra cinnamon is yummy).

***Spices – 1 teaspoon of cinnamon / ground ginger / mixed spices - optional.

Can be frozen.

 

Prune and citrus muffins

Makes 6 big muffins

 

1 cup self raising flour

1 large egg

1/2 cup milk

1/4 cup vegetable oil

1/2 cup white sugar

1 teaspoon lemon essence

100 g dried citrus peel

12 big, pitted, dried prunes – keep whole

Extra white sugar for topping

 

Preheat oven to 200 oC.  Prepare 6 muffin pan.  Mix together the lemon essence, citrus peel, egg, oil, sugar and milk.  Add the self raising flour.  Spoon into muffin pan.  Press 2 prunes into each muffin cup mixture – sprinkle with extra white sugar. Bake for 20 minutes – or till test skewer comes out clean.

Recipe and photo:  Alma Pretorius