Treat your friends and family to one of these quick and easy muffin recipes from Angela Day.
On the menu are:
Jam doughnut muffins
Coconut and pineapple muffins
Rosemary and olive muffins
Bacon and courgette muffins
Pumpkin and cream cheese muffins
DOUGHNUT MUFFINS
Makes 12
500ml flour
125ml castor sugar
15ml baking powder
2 eggs
100ml vegetable oil
200ml buttermilk
5ml vanilla extract
60ml of good quality apricot jam
125g butter, melted
125ml granulated sugar mixed with 10ml cinnamon
Combine the flour, castor sugar and baking powder in a bowl.
In a jug, mix the eggs, oil, buttermilk and vanilla extract. Add this to the dry ingredients and mix until all the dry ingredients have been moistened.
Place a spoonful of the batter into a well-greased muffin tin. Top with a spoonful of jam and then cover with the remaining batter.
Bake at 180°C for 20 minutes, until golden brown. Remove from the oven.
Carefully remove the muffins and dip the top in melted butter and coat in the cinnamon-sugar mixture.
Delicious served slightly warmed.
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PINEAPPLE AND COCONUT MUFFINS
Makes 8 large muffins
or 18 normal
500ml flour
15ml baking powder
125ml castor sugar
250ml desiccated coconut
420g tin of crushed pineapple, well drained and juice reserved
100g butter, melted
250g sour cream
2 eggs
5ml vanilla extract
150ml pineapple juice
ICING
250ml icing sugar
lemon juice to mix
toasted coconut flakes to decorate
Mix the flour, baking powder, sugar and coconut in a bowl.
Combine the crushed pineapple, melted butter, sour cream, eggs, vanilla and pineapple juice and mix well.
Add to the dry ingredients and mix until the dry ingredients have been moistened.
Spoon the mixture into paper-lined muffin tins and bake at 180°C for 25-30 minutes for large muffins or 20 minutes for normal muffins.
Remove and cool on a rack. When cool, drizzle with icing and sprinkle over some flaked coconut.
OLIVE AND ROSEMARY MUFFINS
Makes 12
500ml flour
15ml baking powder
5ml salt
250ml grated Parmesan cheese
100g black olives, pitted and roughly chopped
15ml chopped fresh rosemary
2 eggs
80ml lemon-flavoured |olive oil*
250ml Greek yoghurt
In a bowl, combine the flour, baking powder, salt, Parmesan, olives and rosemary.
Combine the eggs, olive oil and yoghurt and mix well. Add this to the dry ingredients and mix until the dry ingredients have been moistened.
Divide the mixture between well-greased muffin holes and bake at 180°C for 20 minutes.
Remove and cool the muffins on a rack. |They are delicious served with butter.
* If you don’t have lemon-flavoured olive oil, add 5ml grated lemon rind to the dry ingredients and use plain olive oil.
BACON AND ZUCCHINI MUFFINS
Makes 6 large |or 12 small
5 rashers of bacon
250ml grated zucchini
250ml grated mature |cheddar cheese
500ml flour
15ml baking powder
5ml salt
80ml vegetable oil
250ml buttermilk
2 eggs
5ml Dijon mustard
Cook the bacon until done. Drain and chop.
Combine with the zucchini, cheese, flour, baking powder and salt.
In a jug, combine the oil, buttermilk, eggs and mustard and mix well. Add to the dry ingredients and mix gently to combine.
Divide the mixture into either 6 mega muffin pans or 12 normal pans which have been lined with paper liner or well greased.
Bake at 180°C for 25-30 minutes for large muffins or 20 minutes for normal muffins.
Remove and cool on a rack.
PUMPKIN AND CREAM CHEESE MUFFINS
Makes 18
500ml flour
15ml baking powder
10ml ground cinnamon
2ml ground nutmeg
5ml ground ginger
5ml salt
250ml castor sugar
250ml cooked, mashed butternut
2 eggs, beaten
125ml vegetable oil
10ml vanilla extract
125g brick of cream cheese,|cut into 18 cubes
ICING
80g butter
125g cream cheese
375ml icing sugar
5ml vanilla extract
Combine the flour, baking powder, cinnamon, nutmeg, ginger, salt and castor sugar together in a bowl.
Mix the butternut, eggs, oil and vanilla together.
Add to the dry ingredients and mix until combined.
Spoon half the mixture into paper-lined muffin tins. Place a cube of cream cheese into each cup. Top with remaining batter.
Bake at 180°C for 20 minutes.
Remove and cool on a rack.
Pipe cream cheese icing onto each muffin and serve.
ICING: Cream the butter and cream cheese. Add the icing sugar and beat well. Beat in the vanilla.
* The Angela Day cookery column is published in The Star, the Cape Argus, the Daily News and the Pretoria News.