BABY MARROW AND PISTACIO MUFFINS
Ek het murgpampoentjies in my yskas gehad wat ek moes gebruik, en besluit toe om dit saam met neute in muffins te sit, bietjie rond gekrap op die internet en toe my eie goed maar bymekaar gesit met die hulp van ‘n resep en dit is regtig heerlike muffins. Probeer gerus, so kry die kinders ook sommer hulle groente in. 🙂 I have baked 6 big muffins and a small bread.
- 2 cups cake flour
- 2 teaspoons bicarbonate of soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 cup sugar
- ¾ cup vegetable oil
- 10 ml lemon juice / white vinegar
- 2 large eggs
- 1 tablespoon vanilla essence
- 2 cups shredded baby marrows
- ½ cup pistachio nuts chopped
- ½ cup almonds chopped
Mix the flour, bicarbonate of soda, salt and cinnamon together and set aside.
In a large bowl mix the sugar, oil, eggs, lemon juice and vanilla together.
Add the flour mix and fold in.
Add the baby marrows and nuts and mix well.
Spoon the dough into the prepared muffin pan. (use paper cups if preferred.)
Bake at 180ºC for 20 – 30 minutes – small muffins or 40 – 50 for the bigger muffins till golden brown.
Test before your remove from the oven as ovens may varies.
Leave a while before your take the muffins out of the muffin pan if you did not use paper cups.
Recipe and photo: Rina Kleinhans
