HUMMINGBIRD MUFFINS

Makes 18

500ml self-raising flour

250ml cake flour

5ml bicarbonate of soda

10ml ground cinnamon

3ml mixed spice

250ml light brown sugar

180ml desiccated coconut

400g tin of crushed pineapple, drained and juice reserved

250ml mashed banana, about 2

250ml reserved juice from the pineapple

2 eggs

250ml sunflower oil

Cream cheese icing

125g butter, slightly softened

250g thick cream cheese

500ml sifted icing sugar

5ml grated lemon rind

5ml vanilla extract

toasted coconut for decoration

Pre-heat the oven to 200ºC.

Sift together the flours, bicarbonate of soda, cinnamon and mixed spice. Mix in the sugar and coconut.

Combine the drained pineapple and mashed banana.

Mix together the pineapple juice, eggs and oil.

Add the pineapple and banana mixture as well as the egg mixture to the dry ingredients and mix gently until well blended, taking care not to overmix.

Line a muffin tray with paper cups and spoon the mixture in at least three-quarters full.

Bake for 20-25 minutes or until a skewer inserted into the muffin comes out clean.

Remove from the oven and cool.

Spread each muffin with icing and sprinkle on a little toasted coconut.

ICING: Cream the butter and cream cheese until fluffy.

Add the icing sugar, lemon rind and vanilla and beat well.

 

CARROT AND ZUCCHINI MUFFINS

Makes 12 normal or 6 mega muffins

625ml cake flour

15ml baking powder

5ml bicarbonate of soda

10ml ground cinnamon

250ml light brown sugar

250ml grated zucchini

500ml grated carrot

100g pecan nuts, chopped

250ml dried cranberries

125ml sunflower oil

2 eggs

250ml buttermilk

Pre-heat the oven to 180ºC.

Sift the flour, baking powder, bicarbonate of soda and cinnamon into a bowl.

Mix in the sugar, zucchini, carrots, nuts and cranberries.

Combine the oil, eggs and buttermilk and add to the dry ingredients. Mix gently until combined.

Spoon the mixture into muffin trays lined with paper cups.

Bake for 20-30 minutes or until a skewer inserted into the muffin comes out clean.

Remove and cool on a rack.

Ice with cream cheese icing if desired or leave plain.

* See Hummingbird Muffin recipe for cream cheese icing.

 

ORANGE AND CHOCOLATE MUFFINS

Makes 18

750ml cake flour

20ml baking powder

250ml castor sugar

15ml grated orange zest, about 2 oranges

125ml orange juice

125ml sunflower oil

2 eggs

80ml water

250ml chocolate chips

Pre-heat the oven to 200ºC.

Sift the flour, baking powder and castor sugar into a bowl.

Combine the orange zest, oil, eggs and water and mix well.

Add to the dry ingredients and mix gently until combined. Stir in the chocolate chips.

Spoon the mixture into muffin tins lined with paper cups.

Bake for 20 minutes or until a skewer inserted into the muffin comes out clean. Remove and cool on a rack.

Best served on the day of making.

 

BUTTERNUT AND FETA MUFFINS

Makes 8 mega muffins or 18 normal ones

300g butternut, cut into small cubes

15ml olive oil

5ml crushed garlic

salt and pepper

750ml cake flour

20ml baking powder

5ml salt

125ml grated Parmesan cheese

250ml grated mature cheddar cheese

125g feta cheese, cubed

60ml snipped chives

3 eggs

125ml light olive oil

250ml buttermilk

Pre-heat the oven to 180ºC.

Put the butternut on an oven tray. Drizzle over the oil and mix in the garlic and seasoning. Roast for 30-40 minutes until soft. Remove and cool.

Sift the flour, baking powder and salt into a bowl. Mix in the cheeses and chives.

Combine the eggs, oil and buttermilk. Add to the dry ingredients and mix gently until blended. Carefully mix in the butternut.

Spoon the mixture into muffin tins that have been lined with paper cups.

Bake for 20-30 minutes or until a skewer inserted into the muffin comes out clean.

Remove and cool on a rack. Best served warm.

 

CAPRESE MUFFINS

Makes12

500ml cake flour

15ml baking powder

5ml salt

375ml grated mature cheddar cheese

60ml chopped spring onion

250ml buttermilk

60ml ready made pesto

80ml sunflower oil

1 egg

extra pesto for serving

slices of mozzarella cheese

basil leaves

slices of tomato for serving

Pre-heat the oven to 200°C.

Sift the flour, baking powder and salt into a bowl. Mix in the cheese and spring onion.

Combine the buttermilk, pesto, oil and egg and mix well. Add to the dry ingredients and mix until combined. Spoon the mixture into muffin tins lined with paper cups.

Bake for 20 minutes or until a skewer inserted into the muffin comes out clean.

Remove and cool on a rack.

Cut the muffins in half. Spread one half with a little extra pesto and top with a slice of cheese, a basil leaf and tomato.

Replace the top half of the muffin.

Serve immediately.

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