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.
The Star