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 

 

Frozen Fruit and Nut Dessert

½ cup walnuts / pecan nuts, chopped

1 x 410 g tin pear halves, drained, chopped

50 g glace cherries, chopped

125 g pitted dates, chopped

12 marshmallows, chopped

250 g creamed cottage cheese

25 ml castor sugar

250 ml fresh cream, whipped stiff

 

Mix the nuts, pears, cherries, dates & marshmallows.  Cream the cottage cheese and castor sugar. Add the fruit & nuts to the cottage cheese mixture.  Fold the whipped cream into the mixture.  Pour into a greased form and freeze till set.  Only remove at time of serving, otherwise it ‘melts’ too much.

Photo:  Alma Pretorius Recipe:  Anna Eksteen - Anna se Kombuis