Category Archives: Muffins

Banana, Date & Walnut Muffins 

Banana, Date & Walnut Muffins 

Jun 3

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Have some over ripe bananas that the kids don’t want to eat? Here’s a delicious and easy recipe to making banana muffins. You can omit the dates and walnuts…

Salwaa’s Cape Malay Cooking 

From My Kitchen To Yours – keeping our heritage alive since 2011!

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Bananas and Dates Muffins

Makes 12

Ingredients:
3 – 4 overripe bananas, chopped / mashed
⅔ cups soft dates, chopped
½ cup cooking oil
2 medium eggs
¾ cup brown sugar
1 teaspoon bicarbonate of soda
½ teaspoon cinnamon
1½ cups self raising flour

¼ cup walnuts (optional)

Chocolate chips (optional)

Method:

Pre-heat the oven to 170°C. 

Line a muffin tray with muffin liners. 

Soak the dates in hot water to cover for 5 minutes.  Mash or chop the bananas. Drain the water off the dates. 

Using a small bowl, mix all the wet ingredients together. 

In another bowl, mix the dry ingredients together.

Finely mix the wet and dry ingredients together. Mix the walnuts into the batter. 

Fill the muffin cases three quarter full with the muffin mixture. 

Bake in the preheated oven for 20 minutes or until a skewer inserted in the centre of the muffin comes out dry and clean.

Cook’s Tip:

Add chocolate chips instead of dates and/or nuts. Make a double batch, freeze or store the batter in the fridge to bake for breakfast or brunch the following day. Can be kept in the fridge for up to 2 days.

Bananas and Dates Muffins

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Mixed Berry Muffins

Mixed Berry Muffins

Mar 4

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Mixed Berry Muffins are delicious muffins bursting with a tart berry flavour. I used fresh berries but you may also use frozen berries for a deliciously convenient breakfast treat.

Muffins are the perfect grab-and-go breakfast or sweet treat like our popular Eggless Banana Muffins,

Salwaa’s Cape Malay Cooking

From My Kitchen To Yours – keeping our heritage alive since 2011!

Mixed Berry Muffins

These muffins are a breeze to make and taste so delicious too.

  • Melted butter means no creaming.
  • No mixer necessary, just use a spoon or whisk.
  • You can do it in one bowl, just sift your dry ingredients right into your wet.
  • For convenience use frozen berries right from the freezer.
  • Using buttermilk results in a light and fluffy muffin.
  • Lemon juice and zest gives a distinctive flavour to the muffins.

Dry Ingredients:

2½ cups cake flour

3 teaspoons baking powder

1 teaspoon bicarbonate of soda

1 cup white sugar  

¼ teaspoon salt

Wet Ingredients:

1 cup  buttermilk

4 tablespoons butter, about 60g, melted

4 tablespoons (80 ml) vegetable oil

2 large eggs, at room temperature, lightly whisked

Juice and zest of one lemon 

250g mixed berries, I used raspberries, strawberries and blackberries

Method:

Pre-heat oven to 180 degrees C.

Line a muffin tray with 12 muffin cases.

Whisk the wet ingredients, then sift the dry ingredients into the bowl, mix well until combines. DO NOT over mix.

Gently stir in the berries, be careful not to break the berries up.

Fill the muffin cases up to three quarters. Then bake for about 20 minutes.

Done! As simple as that to make delicious muffins. Can be made a day in advance.

This recipe makes about 12 muffins.

Cook’s Note:

Don’t have buttermilk? Simply mix one cup of milk with one tablespoon lemon juice or vinegar. Let the mixture stand for 10 minutes before using as above in the recipe.

Use frozen berries instead of fresh berries.

You may like our other muffin recipes here

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Banana & Chocolate Chip Muffins

Banana & Chocolate Chip Muffins

Feb 19

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Banana And Choc Chip Muffins

These banana and chocolate chips muffins are deliciously moist and the combination of banana and chocolate is divine!

Salwaa’s Cape Malay Cooking

Prep Time: 15 min | Cook Time: 20 min | Total Time: 35 min | Makes 12

You will need:

Dry ingredients:
1½ cups plain or cake flour
½ cup of brown sugar

3 teaspoons of baking powder
½ teaspoon of cinnamon
¼ teaspoon of nutmeg

Wet ingredients:

1 medium egg
1 banana, mashed
¼ cup vegetable oil

¾ cup of milk

100g chocolate chips
½ cup chopped nuts (optional)

Method:

Pre-heat oven to 200 degrees C.

Line a muffin tray with 12 muffin cases.

Add all the dry ingredients into a large mixing bowl.

Stir lightly using a wooden spoon.

Make a well in the centre.

Add the wet ingredients.

Mix well to combine.

Add the chocolate chips (and nuts if using)

Divide the mixture into 12 muffin cases, about two-thirds full.

Bake for 20 minutes.

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Eggless Banana Muffins

Eggless Banana Muffins

Jan 31

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Delicious Eggless Banana Muffins that will satisfy any muffin craving. Make these muffins without eggs if you are caught without eggs. These muffins are perfect for those who don’t or can’t eat eggs.

Eggless Banana Muffins

So easy to make, involve kids and make it a fun process. Wrap them individually in plastic wrap and freeze them. They keep really well, enjoy the treat whenever you’re craving for.

Most importantly, there are no fancy ingredients required, you might have everything in your kitchen cupboards if you do baking.

Ground cinnamon adds a really nice flavour and complements the banana flavour
Always use ripe or overripe bananas to get the natural sweetness and adjust the sugar amount accordingly. Also, not ripe bananas are hard to mash properly and won’t mix properly into the batter.
Optional, add chocolate chips.
Your can store the muffins in the refrigerator for 3 days once they are completely cold.

Eggless Banana Muffins Recipe

Ingredients:
60g (quarter cup) soft butter
1/2 cup sugar (brown or white)
1/2 cup buttermilk
1/2 tsp bicarbonate of soda
1 tsp cinnamon powder
2 cups self-raising flour
3 bananas, mashed

Method:
Pre-heat oven to 180°C.
Line a muffin tin with 12 muffin cakes.
In a mixing bowl cream together butter and sugar.
Mix in mashed bananas.
Add flour, cinnamon, bicarb and buttermilk, mix into a thick batter.
Pour into the prepared muffin cases.
Bake in pre-heated oven for 20 minutes.

Cook’s Tip:

Optional extras, add a handful of chocolate chips, raisins or walnuts.

Make your own buttermilk by adding 2 tablespoons vinegar or lemon juice to one cup of milk. Let it sit for 5 minutes before using.

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Double Chocolate Muffins

Double Chocolate Muffins

Jan 29

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Salwaa’s Double Chocolate Muffins

From My Kitchen To Yours – keeping our heritage alive!
Best eaten warm
Makes 12

Double Chocolate Muffins

Ingredients:
2 cups cake / plain / all-purpose flour
1 Tbsp cocoa powder, plus extra for dusting
1 Tbsp baking powder
1 tsp fine cinnamon
1/2 cup caster sugar
185g white chocolate, broken into pieces
2 large eggs
1/2 cup oil
1 cup milk

Method:
Line a 12 cup muffin pan with muffin cases
Sift the flour, cocoa, baking powder and cinnamon into a large mixing bowl. Stir in the sugar and 125g of the white chocolate.
Place the eggs and oil in a separate bowl and whisk until frothy, then gradually whisk in the milk. Stir into the dry ingredients until just blended. Divide the mixture evenly between the paper cases, filling each three-quarters full. Bake in a preheated oven at 200°Celsius for 20 minutes or until well risen and springy to the touch. Remove the muffins from the oven, cool in the pan for 2 minutes, then transfer to a wire rack to cool completely.

Chocolate Muffins

Place the remaining white chocolate in a heatproof bowl, set the bowl over a saucepan of simmering water, and heat until melted. Spread over the top of the muffins. Allow to set, then dust the tops with a little cocoa and serve. Best eaten on the same day.

 

Makes 12

Best eaten on the same day.

The recipe can easily be doubled.

Chocolate Muffins

 

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Oats and Dates Muffins

Oct 16

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This is a continuation of my previous post. Here is the recipe for my oats and dates muffins. This recipes makes 10 decent size muffins.

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You will need:

1 cup milk, you may use whole or semi-skimmed

1 cup  oats

1 large egg

1/4 cup sunflower oil

1 cup self raising flour

1/4 cup white sugar

1 tsp baking powder

1 cup chopped dates

1/2 tsp cinnamon powder

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Preheat your oven to 200C. Grease a muffin tray or line with paper muffin liners.

Combine the milk and oats in a small bowl. Soak the oats and the milk for 10 minutes.

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In a separate mixing bowl, beat together the egg and oil then stir in  the oatmeal and milk mixture.  In another bowl sift together the flour, cinnamon, sugar, baking powder. Stir the flour mixture and  the chopped dates into the wet ingredients using a spoon, until combined.

 

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Spoon the muffin batter into the prepared muffin cups until 2/3 full.

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Top with dry oats

 

Bake in a preheated oven at 200C for 20 – 25 minutes or until a toothpick or skewer inserted into the centre of the muffin comes out clean.

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Enjoy:)

 

 

 

 

 

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Savoury Muffins


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Ever had unexpected guests and nothing to serve them? I’m sure many of you experienced this before. Well, I was in this predicament on Sunday morning after having unexpected guests sleep over on Saturday night. Usually, I have a supply of koesisters in the freezer, which would have been perfect  for a traditional Sunday breakfast in a Cape Malay home. Sadly, on this occasion I had none, not even a doughnut!

 

What to do? I haven’t gone shopping yet, so my grocery cupboards only had everyday necessities. After scratching my brain for ideas, I decided to make a quick bread, savoury scones using left over chicken of the previous day as well as oats and dates muffins. In the end everyone had an enjoyable breakfast / brunch and I was saved from embarrassment. Here follows my recipe for savoury muffins. I’ll post the oats & dates and the bread recipe on another occasion.

 

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For 12 Savoury Muffins you’ll need:

1 cup chopped left over chicken pieces, preferably breast

1 cup peeled and chopped onions

1 cup chopped tomatoes

1 cup deseeded and chopped mixed red and green peppers

2 large eggs, beaten

1 1/2 cups grated cheddar cheese

2 1/2 Tbsps self raising flour

1/4 tsp salt (optional)

1 tsp black pepper

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Add all the ingredients in a large bowl, mix everything together with a spoon until all the ingredients are combine.

 

 

 

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Spoon into 12 – 14 silicone cupcake holders. You can also use a greased 12 cup muffin tray. (depending on the size of your cupcake holder you may even get 14 like I did)

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Bake for 15 minutes in a preheated oven at 180C.

 

 

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Enjoy 🙂

 

 

 

 

 

 

 

 

 

 

 

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BANANA AND DATE MUFFINS

Apr 4

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Makes 12

Ingredients:
2 overripe bananas, chopped
100g dates, chopped
½ cup vegetable oil
2 eggs
¾ cup brown sugar
1 teaspoon bicarbonate of soda
½ teaspoon cinnamon
1 teaspoon vanilla essence
1 ½ cups self raising flour

METHOD:
Mix all the wet ingredients together, add the dry ingredients until just combined.
Put into muffins trays, lined with muffins cases and bake at 150C for 20 minutes or until done.
Delicious!!

BANANA & DATE MUFFINS

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OATS & BANANA MUFFINS

Mar 29

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Muffins are VERY easy and quick to make, and nothing’s better than warm muffins from the oven on a weekend morning.

 

OATS AND BANANA MUFFINS

Good for a healthy breakfast

Makes 12 muffins

 

In one bowl combine:

1 large egg

1 cup buttermilk

1 teaspoon vanilla essence

1/2 cup of porridge oats

2 mashed bananas

2 tablespoons vegetable oil

1/2 cup caster sugar

 

In another bowl, mix together:

1/2 cup of wholemeal flour

1 cup of cake flour

1 tsp of bicarbonate of soda

2 tsp of baking powder

 

Method:

Preheat the oven to 180C. Line a muffin tin with 12 muffin cases

OATS & BANANA MUFFINS

Now combine the two mixtures, moving quickly and lightly with your spoon – or a fork actually works well here. You want to use as few stirs as possible and mix until there are no dry patches of flour, but don’t worry if the mixture is pretty lumpy.

Get the mix into the paper cases ASAP filling them three quarters full – as soon as the liquid hits the raising agents they will activate and you want your muffins rising in the oven, not sitting in the kitchen raw.

Bake them for around 20 minutes, then take them out, leave them a couple of minutes and pop them on a wire rack to cool. While they were still warm, I punctured them with a skewer and drizzled them with golden syrup.

 

 

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BANANA AND DATE MUFFINS

Oct 17

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Makes 12

Ingredients:
2 overripe bananas, chopped
100g dates, chopped
½ cup vegetable oil
2 eggs
¾ cup brown sugar
1 teaspoon bicarbonate of soda
½ teaspoon cinnamon
1 teaspoon vanilla essence
1 ½ cups self raising flour

METHOD:
Mix all the wet ingredients together, add the dry ingredients until just combined.
Put into muffins trays, lined with muffins cases and bake at 150C for 20 minutes or until done.
Delicious!!

BANANA & DATE MUFFINS

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