Tasty cheese muffins

Tasty cheese muffins

Cheese muffins

Cheesse muffins

Any time is snack time and these very easy to make cheese muffins are musts to have around the house. Pop one or two into lunch boxes for the kids, take a few to work and have them with cream cheese, add more cheese and perhaps some ham, these are great.

They freeze very well and thaw in a short space of time, so make a batch or two this weekend. All week you will have a smile on your face 🙂

Add a handfull of fresh herbs for a difference or a 1/2 teaspoon of paprika for a little something different. (Makes 12 muffins)

What you need

1 1/2 cups plain flour
1 1/2 tablespoons sugar
1 tablespoon baking powder, yes tablespoon
1/2 teaspoon salt
3 cups grated cheddar cheese
1 cup milk
1 large egg
1/4 cup melted butter

The process
Heat your oven to 190 Celsius and lightly butter a muffin tray. If you have cookie cups, insert a cookie cup into each space.

In a large bowl, add all of the dry ingredients. Flour, sugar, baking powder and salt.

In another bowl, add the egg and milk and whisk together well. Now add the melted butter and whisk to combine.

Add the egg mixture along with the cheese to the dry ingredients and stir together with a metal spoon until well combined.

Spoon the mixture equally into the 12 spaces and bake for 20 to 25 minutes.

Remove and allow to cool a little before digging in.

Try the Apple cinnamon muffin recipe as well, you will love them.

Corn Bread Muffins

Corn Bread Muffins

corn bread muffins

Corn Bread Muffins

I was lucky enough to be given a fantastic recipe book called “savour” by some great friends, thank you Chris and Natheera. A bunch of us are off to Dullstroom for the weekend and what would a trip trout fishing be without something delicious to pop into your bag or pocket while out on the water so I tested a few recipes from the book and this corn bread recipe is awesome. I made them as muffins and not mini loaves but you can make the recipe as a large loaf, mini loaves or even in a pie dish. Makes about 20 muffins or 6 mini loaves

They are so easy, take about 30 minutes in total from start to eating and taste fantastic. I also added a little chili to some of the muffins for a mate who loves chili.

What you need

1 cup corn meal (maize meal/pap or even polenta if you like them very yellow)
1 cup cake flour
2 teaspoons baking powder
1/2 teaspoon bicarb of soda
1/2 teaspoon salt
1 cup plain yoghurt
1 large egg
1 tablespoon honey
3 tablespoons melted butter(45ml)

1 x green chili seeded and finely sliced (optional)

The process

Heat your oven to 180 Celsius.

Take a little butter and grease your muffin tins well.

Now add the corn meal to a large mixing bowl and sift in the flour, baking powder, bicarb and salt. Turn the dry mix a couple of times with a metal spoon to mix all of the dry ingredients.

Now add the melted butter, honey, egg and yoghurt and gently stir it until combined. You don’t want to mix it vigorously, it just needs to be combined.

Spoon the mixture into the tins about 80% full ( add a few slices of chili to some of the muffins for the chili lovers if you like) and pop in the oven for about 15 – 20 minutes or until you are able to poke it with a tooth pick and it comes out clean. (If using a pie dish or large loaf your baking time will be 30 – 35 minutes) The tops should be beautifully browned and the smell, well the smell…

Let them cool in the pans if you can resist!

I like mine with a generous amount of butter and honey but are also great with herb butter, cheese and preserved figs. Let your taste buds guide you, you are going to love these.

Grandma’s Perfect Buttermilk Scones

Grandma’s Perfect Buttermilk Scones

Buttermilk Scones recipe

Buttermilk Scones

Forget every scone recipe you’ve ever read. This is the only one you’ll need! (Makes 12 – 15 scones) Recipe by Rozanne.

When these came out of the oven I left my office and drove over to try them. It was worth every second in the traffic. They truly are fantastic, this is one of those recipes your children will be asking you to leave them in your will!

What you need

4 x 250ml cake flour
Pinch of salt
30ml baking powder
120g butter, at room temperature
100ml sugar
250ml buttermilk
1 egg
125ml water
1 egg, lightly beaten to glaze

The process

Preheat the oven to 220 degrees Celsius and make sure the oven tray is in the middle of the oven. Prepare two baking trays by lining them with baking paper.

Sift the flour, salt and baking powder twice into a large bowl

Cut the butter into blocks and rub into the flour mixture with your finger tips. The mixture should look just like bread crumbs. Make sure there are no lumps of butter at all.

Add the sugar and mix around with your hands

In a small bowl, lightly combine the buttermilk and 1 egg. Add this to the flour mixture and mix together with a round bladed knife. Add just enough water to make a soft dough. (Make sure the dough is not sticky and do not over-mix)

Turn the dough out onto a floured surface and knead very gently until a ball is formed.

Pat the dough out with your fingers until it is about 3 cm thick. Cut out the scones using a round, metal cutter and place onto the baking trays (leave 2 to 3 cm between each scone).

With the remaining egg, whisk it up lightly and brush a bit on top of each scone.

Bake in the oven for 15 minutes. Always cut one open to check if they are completely cooked through, if not, immediately put them back in the oven for another 3 minutes.

Just a few hints

A lot of people tend to replace butter with margarine when baking because it’s a lot cheaper. NEVER do this when making scones. There is a huge difference between a delicious, light and fluffy butter scone and a horrible margarine scone.

Scones are not scones if they are not made with buttermilk. It is abominable to own such recipes. Tear them up. Now!!!!

Don’t ever forget to glaze your scones with egg before you bake them. The gloriously golden top is the best part.

Always serve your scones warm with butter, jam and a generous dollop of freshly whipped cream. Scrumptious!

When warming, NEVER put them in the microwave because they will go stodgy. Rather do it in the oven. It takes a bit longer, but definitely worth the wait!

Your scones are perfectly cooked when the sound hollow if you tap the bottom.

Spinach & Feta Muffins

Spinach & Feta Muffins

spinach and feta muffin recipe

Spinach & Feta Muffins

These muffins are awesome! Not only can they be made in advance, but they are so versatile and light that they can be served for breakfast, lunch and supper. In fact, they are the best Sunday-night supper for all you lazy buggars (like me) who couldn’t be bothered to cook after a wonderful weekend! – Recipe by Rozanne

Folks, these little guys are a must try and for a little change try adding a handful of cubed(about 1cm) a steamed butternut or even a little red pepper but probably the best of all is to add some cooked chopped bacon. They are fantastic and can be frozen and ready for you in minutes. G

What you need

200ml milk
100g baby spinach leaves
500ml flour
5ml salt
15ml baking powder
100g feta cheese
60ml oil
1 egg
12 cherry tomatoes

The process

Grease a muffin pan and preheat the oven to 180 degrees Celsius.

Heat up the milk in a pot and add the baby spinach. Make sure the stove is on a low heat and cook until the spinach is wilted.

Cool the spinach and milk mixture slightly and blend it until smooth. This shouldn’t take long!

In a separate bowl, sift the flour, baking powder and salt together. Next, Crumble up the feta cheese and add it to the dry ingredients. Mix together until the feta is evenly distributed through the dry ingredients.

Add the egg and oil the the milky-spinach mixture fold it in gently. Add this to the dry ingredients and mix until JUST combined. It’s very important that you don’t over-mix the batter to ensure light fluffy muffins.

Spoon the mixture into muffin pans and top each muffin with a fresh cherry tomato. Bake for approximately 20 mins and serve warm with lots of butter!

Just a little hint

These delicious muffins look really great if they are made in small terracotta pots (just make sure you grease them well).

Buttermilk and bacon Cornbread

Buttermilk and bacon Cornbread

Buttermilk bacon Cornbread

Buttermilk bacon Cornbread

I reckon cornbread is about as South African as you can get but seldom see it anywhere. Just as an aside, when you next make pap for the braai, add a tin of sweetcorn about 20 minutes before you serve it, it’s really great.

back to the cornbread. This cornbread recipe uses whole kernels which I like as a sweet pop in the mouth as you are munching your way through it. The buttermilk makes a huge difference so don’t be tempted to substitute and if you are a bacon fan like me, put a few strips of bacon over the top… YUM. It’s been so hot lately and is definitely braai time, but try it with a stew like the  tomato Bredie or as a side with the Greek style Lamb shanks, it’s a real winner. Makes a large loaf, I use a 23x23x9cm (approximate) tin

What you need

2 cups cake flour
1 cup white corn meal (mielie meal)
3 teaspoons baking powder
1 teaspoon salt
1 large egg
100ml vegetable/sunflower oil
1 1/2 cups buttermilk
1 cup corn kernels (not sweetcorn0
2 cups grated cheddar cheese
1/2 packet (125g) streaky bacon cut into pieces (optional)

 

The process

Heat your oven to 200 Celsius and grease your tin well with butter, don’t be shy with the butter.

In a large bowl add the flour, mealie meal, salt and baking powder, make a well in the center.

In another bowl add the buttermilk, oil and egg, give it a really good whisk and then pour into the well in the dry ingredients and mix well to combine everything.

Now add the corn kernels and the cheese and use a folding motion to distribute the corn and cheese evenly.

Pour the mixture into the greased tin, cover the top with the bits of bacon(if you are using bacon) and bake for 20 to 25 minutes or until the top is beautifully browned and the bacon sizzling.

Let it cool for about 10 minutes in the tin (if you can) before you remove it or you can serve it straight from the tin.

Raisin and bran muffins

Raisin and bran muffins

Rasin bran muffins

This recipe can be kept in the fridge for about a week and produces fantastic raisin bran muffins every time. I made a batch of this on Sunday and have enough for about another 4 muffins for tomorrow morning. In total it makes around 30 muffins in a muffin tin that has 6cm diameter holes that are 3cm deep and 2 is more than enough for me for breakfast.

Believe me, your family will love these, pop them in the oven while making your morning tea and by the time the first people emerge they will be ready to come out of the oven. What could be better than freshly baked, healthy and delicious bran muffins every morning?

What you need

5 cups flour
3 cups sugar
5 teaspoons bicard of soda
2 teaspoons salt
350g Rasin bran flakes (1 box) (or 200g All bran flakes and 150g raisins)

4 large eggs
1 cup oil
4 teaspoons vanilla essence
4 cups buttermilk (1 liter)

The process

Take a large bowl and add all of the dry ingredients together. Give them a mix and set aside.

Now add all of the rest of the ingredients to another bowl, give it a good whisk and then add to the dry ingredients.

Take a large serving spoon or heavy wooden spoon and mix them all together very well. It takes a bit of elbow grease because you have quite a lot of mixrure so enlist the help of the kids or anyone else who is going to benefit.

Fill your muffin tray almost to the brim and pop them in a 190 Celsius oven for 15-20 minutes.

Thats it, beautiful, hot home baked rasin bran muffins are ready for breakfast!

You can add nuts or other dried fruits to make them according to your taste just keep the proportions the same.

Believe me, you are going to want to try these! The recipe can be halved without any problem.

You might also want to try the Quick cheese muffin recipe for school lunch boxes or weekend treats.

Buttermilk pancakes

Buttermilk pancakes

Buttermilk pancakes

These buttermilk pancakes are beautifully light and puff up so nicely. I love to put a nice size piece of soft butter on top of a stack, smother them in maple syrup and have a few pieces of crisp streaky bacon on the side but serve them with strawberries warmed in a pot with a little sugar or anything else you feel like. You cam alos break up the crisped bacon into small pieces and add them to the batter for something different. This makes about 12, 10cm diameter pancakes. Some people call these flapjacks, I call them pancakes.

If you want to serve these on a school morning, make the batter the night before and keep it in the fridge. Give the batter a stir in the morning and add a little more buttermilk if needed.

What you need

1 cup cake flour
1/2 teaspoon sugar
1/2 teaspoon salt
1 teaspoon bicarbonate of soda
3/4 teaspoon baking powder
1 egg
2 teaspoons melted butter
250ml buttermilk

Butter for frying

The process

Sift the flour, salt, bicard of soda and baking powder into a mixing bowl.

Make a well in the center and break in the egg. Now with a whisk mix the egg and add half the buttermilk and melted butter. Whisk gently drawing the flour in from the sides. If you add too much liquid it will become lumpy.

Now gradually add the rest of the buttermilk until you have a thick pouring cream consistency. The secret of these pancakes is to now leave the batter to stand for at least 30 minutes before you make your pancakes. If you are adding bacon bits to the recipe, do it now.

Heat a thick based pan on a medium heat and add a little butter. The best way to do this is to brush the base of the pan with melted butter. Take a ladle and spoon in the batter to form 10cm pancakes, wait for bubble to appear on the surface (about 3 minutes) and then flip them over and watch them puff up. The cooked surface should be beautifull browned.

Cook the other side for about another 2 minutes and make a stack of 3 or 4 per person.

YUM,YUM,YUM winter breakfast at it’s best.

Quick Cheese Muffins

Quick Cheese Muffins

Cheese muffins

Man these are so easy and so delicious you will not be able to wait for them to cool. The great thing about these is that they take just 10 minutes in the oven so if you are having people over just pop them in the oven a few minutes before they arrive and you will treat them to warm fresh cheese muffins. (makes 12)

I also like these with plenty of butter and a something sweet so you will usually find them smothered in marmalade or a jam of some description if they are on my plate. Give these a try, the family will love you no matter what…

What you need

120g sifted flour (1 cup sifted flour)
3 teaspoons baking powder
150g grated cheddar cheese
1/4 teaspoon mustard powder (don’t leave this out)
1/2 teaspoon salt
1 egg
185ml milk

The process

Heat your oven to 200 Celsius and butter a muffin tin.

Sift the flour, salt, baking powder and mustard powder together into a bowl and then add the cheese and give it a quick turn with a spoon.

Whisk the egg lightly with a fork to break it up and add to the milk, then add it to the flour mixture and give it a good mix to distribute the cheese evenly and make a consistent batter.

Spoon into the muffin tin and bake for 10 minutes.

It really doesn’t get much simpler than that folks and they are very delicious. They will also keep in the fridge for a few days ready for work or school. Try the banana bread as well if you are in baking mode.

Banana bread with pecans

Banana bread with pecans

Moist Banana bread

This is a really easy banana bread recipe that is moist and will satisfy you day or night. The pecan nuts add such a wonderful texture to the banana bread that you really don’t want to leave them out. This recipe is from an old recipe book that never fails to turn out perfectly so give it a try, you will be very glad you did. If you prefer a more traditional easy banana bread recipe try this easy banana bread.

You really need a scale for this one, so if you havn’t got one go out and get one.

What you need

115g butter at room temperature
200g sugar
2 eggs
240g cake flour
1 teaspoon baking powder
1 teaspoon bicarb of soda
1/2 teaspoon salt
3 medium ripe bananas mashed (the riper the better, don’t be put off if there are a few brown spots)
100g pecan nuts chopped

The process

Preheat your oven to 180 Celsius and grease a bread tin with butter. (don’t be shy with the butter)

Add the sugar and butter to a bowl and use a wooden spoon to cream them together until they are a shade paler and nice and creamy.

Add the eggs and mix together, then sift over the flour, baking powder, bicarb and salt. Give it a few turn with your spoon and then add the mashed bananas and nuts. Mix the whole lot together well so that the nuts and banana are evenly distributed.

Pour into your bread tin 21cmx8cmx9cm and sprinkle a few left over bits of pecan nut over the top.

Bake in the middle of the oven for about 40 minutes or until the top is browned and a skewer comes out clean. Check it at 35 minutes for safety sake.

Remove from the oven and allow to cool for about 5 minutes before turning out onto a wire rack to cool.

It seldom lasts until it is cool and I can tell you that a warm slice of this with a generous buttering is too good to resist.

You can also make these in a muffin tin but the baking time is reduced to around 20 minutes or so, so check on them frequently if you decide to make muffins.

Ham and Cheese Waffles

Ham and Cheese Waffles

savory waffle

Waffles are something I seldom make and for some reason I always get back to them after a long weekend in Dullstrom where we always, without fail have a meal at Harry’s Pancakes. My favourite are the savoury pancakes so here is a waffle recipe that you will love. (makes 4 or 5 waffles)

To make this a sweet waffle, just substitute the cheese and ham in the mixture with one heaped tablespoon of sugar and thats it, you have a light waffle recipe that you can now add other goodies to like chocolate chips, add 50g, or berries, add 50g, you get the idea.

What you need

210g cake flour (1 3/4 cups sifted flour)
2 teaspoons baking powder
1/2 teaspoon salt
25g grated cheddar cheese
25g chopped ham
3 large eggs seperated
70g melted butter
125ml milk

The process

Heat your waffle iron.

Beat the egg whites until stiff peaks stage and set aside.

Beat the Yolks in another bowl, then add the melted butter and the milk. Beat them lightly to combine.

Sift the cake flour and baking powder into a bowl and then toss in the salt, cheese and ham and make a well in the center. Add the egg yolks mixture and using a fork mix the ingredients together working from the center out. Don’t spend a lot of time mixing, just get it combined so there is no dry flour about.

Now add the egg whites and fold them in until they are evenly distributed. The batter may be a a bit streaky but this is how it should be.

Thats that, you are ready to make your waffles. I am a big fan of marmalade for a savory and sweet combination but you may want to make a cheese sauce that you add a handful of chopped ham to as well, it’s simply fantastic.

Other savory variations could be cheese and spring onions, bacon and almost anything… just get together your favorite flavours and set to it. You can also quite happily add a poached egg on top and then smother in cheese sauce and bacon. Hell I am getting seriously hungry typing this!