Ginger Bread Muffins

If you can find these preserved Ginger Nuts (Balls) in syrup, it will enhance the ginger taste in these muffins!  This is the same recipe as the previous Ginger Bread Loaf - just in muffin form.

Makes 12 muffins 

1 and 1/2 cup flour self-rising flour

1/4 cup sugar

2 tsp ginger powder

2 tsp mixed spices

Salt

1/2 cup milk

1/2 cup syrup

1/2 cup lukewarm water with 1 tsp bicarb

2 eggs beaten with 1/4 cup water

1 tablespoon fresh ginger, chopped very fine

3 preserved Ginger Nuts (balls), chopped very fine (optional, but so delicious!)

Preheat oven to 200 oC.  Prepare 12 muffin pan. In a bowl, mix all the ingredients in order …. IT WILL BE A VERY WET MIXTURE.  Pour into muffin pans, bake for 20 minutes (or till test skewer comes out clean).  Let rest in pans for 10 minutes.

The texture is just unbelievable!!!  Light and fluffy!

Recipe:  food24.com Photo:  Alma Pretorius 

 

Baked beans, Tabasco and Cheese Muffins

Makes 6 muffins

1 cup self-rising flour

1 large egg

1/2 cup milk

1/4 cup vegetable oil

1 cup tinned Baked Beans

2 tablespoons Tabasco sauce

Salt, pepper

6 Cheddar cheese squares

Grated cheese

Preheat oven to 200 oC.  In a bowl, mix together the egg, milk, oil, salt, pepper, 1 tablespoon Tabasco and baked beans.  Add flour and stir.  Spoon into greased 6 muffin pan, insert a square of cheese and top with grated cheese.  Drizzle other tablespoon Tabasco over.  Bake for 20 minutes (or till test skewer comes out clean.)  Let cool in pan for 10 minutes.

Recipe and photo:  Alma Pretorius 

 

Vienna Cheese Cocktail Onion Muffins

Makes 6 muffins

 

1 cup self-rising flour

1/2 cup milk (fat-free / 2% / full fat)

2  heaping tablespoons mayonnaise (low-fat / full fat)

2 teaspoons prepared mustard

½ cup Vienna sausages, grated

½ cup Cheddar cheese, grated

Herbs to taste (I used salt, pepper, oregano and chilli flakes)

2 teaspoons crushed garlic (optional)

12 miniature cocktail onions, white (A MUST)

Extra grated cheese for the top (a must)

Extra oregano for the top (optional)

 

Preheat oven to 230 oC. Grease / spray or line a 6 muffin pan.

Beat the milk, mayo and mustard together with the crushed garlic. 

In another bowl add the self-rising flour, herbs, Viennas and cheese.  Stir to coat the Viennas and cheese.  Add the wet mixture to dry mixture and mix carefully.  It will be a thick consistency. 

Spoon 1 tablespoon mixture into the 6 muffin cups.  Insert 2 cocktail onions in each centre.  Spoon rest of mixture on top. 

Sprinkle with the extra cheese and Oregano.  Bake for 8-10 minutes or until a test pen comes out clean. Cool for a few minutes and serve.

Recipe and photo:  Alma Pretorius 

 

Glutenfree Oats Fruit Muffin (peaches)

Makes 6 - 12 muffins, depending on size 

2 ½  cup Jungle Oats / Quaker Oats (not instant)

1 x-large egg

½ cup Apple sauce / Purity Apple*

3/4 cup sugar or 2 tbsp Truvia or stevia powder

1 cup Greek yogurt plain

1 tbsp water

1 ½ tsp baking powder

½ tsp bicarbonate of soda

2 ripe Nectarine peaches, chopped (original recipe used bananas)

 

Preheat oven to 200 oC, spray muffin pans. 

In food processor, blend the oats till fine.  Add all the other ingredients, blend till smooth. 

Pour into muffin pans and bake for 25-30 minutes, or till tester pick comes out clean. 

http://foodiefelisha.blogspot.com/2012/09/healthy-breakfast-oat-muffins-no-flour.html

*Whenever a recipe asks for apple sauce, I buy Purity Apple from the baby aisle - a lot cheaper!!!!