Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses.

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Filtering by Tag: Muffins

Savoury Muffins Recipe

Savoury Muffins Photo Karen E Photography

Savoury Muffins
Photo Karen E Photography

Savoury Muffins

Makes about 24 small muffins

Ingredients:

  • 260g self-raising flour
  • 140g cake flour
  • 1 teaspoon bicarbonate of soda
  • 1 tablespoon white sugar
  • salt and pepper
  • 1 teaspoon Durban masala
  • 2 eggs
  • 375 ml milk
  • 190 ml sunflower oil
  • 1 medium onion, chopped
  • 75g biltong, chopped
  • 125g fresh corn kernels
  • 3 tablespoons fresh coriander, chopped
  • 250g cherry tomatoes, 2 tablespoons black or white sesame seeds, 100 g grated Parmesan cheese for optional garnish

Method:

  1. Sift the flours, bicarb, sugar, seasoning and masala together.
  2. Mix the eggs, milk and oil together and add to the dry ingredients.
  3. Finish by adding onion, biltong, corn and coriander.
  4. Grease a muffin tray or small tomato paste tins for an interesting alternative. Fill a third of each container with the mixture. As an option garnish with cherry tomatoes, sesame seeds and Parmesan.
  5. Place into the oven onto a tray and bake at 180°C for 10 to 15 minutes until cooked.
  6. Freeze leftover muffins in an airtight container. When required defrost overnight in the fridge and warm in the oven for a few minutes before serving.

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713
jackie@hartford.co.za
www.hartford.co.za
www.jackiecameron.co.za 

Savoury Muffins Recipe

Savoury Muffins Photo : Jackie Cameron

Savoury Muffins
Photo : Jackie Cameron

Savoury Muffins

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Here are some ideas to make your picnics interesting yet stress free for the person hosting the occasion. Plan ahead and make spicy muffins the night before. They will still be fresh and they promise to impress.

Yields: about 24 small 115 g ALL GOLD - Tomato Paste containers

Ingredients:

2 cups Self-Raising Flour

1 cup cake Flour

5ml Bicarbonate of Soda

15 ml White Sugar

Salt and Pepper

10 ml Durban Masala

2 Eggs

1 ½ cup Milk

¾ c Sunflower Oil

75 g chopped, Onion

50g chopped, Biltong

125g fresh Corn Kernels

½ cup chopped, fresh Coriander

EXTRAS for garnish, optional :

Black or White Sesame Seeds

Cherry Tomatoes

Grated Cheese, Parmesan

Method :

1) Sieve the flours, bicarb, sugar, seasoning and masala together

2) Mix the eggs, milk and oil together and incorporate into the dry ingredients

3) Finish by adding onion, biltong, corn and coriander

4) Spray 'n cook a muffin tray or little ALL GOLD tins. Full up 1/3 of the way and garnish with cherry tomatoes, seeds and cheese

5) Place into the oven, 180°C until cooked

6) Freeze left over muffins in an airtight container. Defrost overnight in the fridge and finish in the oven for a few minutes before serving

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713
jackie@hartford.co.za
www.hartford.co.za
www.jackiecameron.co.za

Blueberry Muffins Recipe

Blueberry Muffins Photo: Jackie Cameron

Blueberry Muffins
Photo: Jackie Cameron

Blueberry Muffins

I can't help reflecting on Mugg & Bean's super-sized muffins. A large berry-and-white-chocolate muffin is the perfect example. The muffin's outer, almost gooey, crispness contrasts so well with the light, inner texture. It's a tea-time taste sensation.

Yields: 6 large muffins

Ingredients:

2 cups self-raising Flour

2/3 cup Castor Sugar

2/3 cup roughly chopped White Chocolate

1 whole Egg

¾ cup Amasi

130g Melted Butter

5ml Vanilla Essence

1½ cup Blueberries or any berries-fresh or frozen

Icing Sugar

Method:

1) Sift the flour and castor sugar together, add white chocolate

2) Make a well in the centre of this and add the egg, amasi, butter and vanilla essence. Combine together; be careful not to over incorporate

3) Grease a muffin tin and divide mixture between six muffin tins. Place about ½ cup of blueberries, between the six muffins, with your fingers deep within the mixture. Then top the rest of the berries on the top of the muffins and lightly put a bit a pressure to sink them slightly within the mixture.  Sprinkle with icing sugar and bake at 180°C for 25 or so minutes until cooked.

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

30 Day Muffin Mix Recipe

30 Day Muffin Mix Photo: Jackie Cameron

30 Day Muffin Mix
Photo: Jackie Cameron

30 Day Muffin Mix

We should all have a container of 30-day muffins in our fridges. They make a quick and wholesome breakfast solution and guarantee to please all family members. The ratio of candied peel to raisin to bran will make a difference to the flavour and ensures muffin mania! Serve with lots of homemade butter and marmalade.

Ingredients

Yields: about 3.355kg of mixture so making 16 large muffins

4 whole Eggs

250 ml Sunflower Oil

375ml or 340 g  White Sugar

1000 ml Full Cream Milk

10 ml Vanilla Essence

500 ml or 256 g Nutty Wheat Flour

750 ml or 388 g Cake Flour

1000 ml or 192 g Digestive Bran

10 ml Bicarbonate of Soda

500 ml or 246 g Dates, chopped

200 ml or 137 g Raisins

100 ml or 86 g Saltanas

100 g Candied Peel

100 ml or 79 g dried Apricot, chopped

Method:

1) Beat the eggs, oil, sugar, milk and vanilla together until all the sugar crystals are dissolved

2) Place all the other ingredients into a large bowl; make a well in the centre

3) Cut in the liquid amount and just bring together. Ensure over incorporating does not occur

4) This freezes very well, defrost and bake in an oven at 180˚C for 20-25 minutes, obviously, this will depend on the size of the muffin

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713