-
100 GRAM BUTTER, soft
-
3 EGGS
-
250 GRAM SELF RAISING FLOUR
-
1 CUP YOGURT
-
75 GRAM BACON, cut
-
50 GRAM CHEESE, grated
|
- 1 LEMON, juice and rind
- 100
GRAM CHOCOLATE, chopped
- 250 GRAM SELF RAISING FLOUR
- 150 GRAM SUGAR
- 3 EGGS
- 100 GRAM BUTTER, soft
- 1 CUP YOGURT
|
-
120 GRAM SELF RAISING FLOUR
-
100 GRAM SUGAR
-
80 GRAM SOFT BUTTER
-
2 EGGS
-
1/2 CUP YOGURT
-
SEED FROM 1/2 POMEGRANATE
-
75 GRAM CHOCOLATE, chopped
|
- 100 GRAM BUTTER
- 150 GRAM SUGAR
- 1 EGG
- 150 GRAM SELF RAISING FLOUR
- 100 GRAM CORN MEAL
- 1 CUP YOGURT
- 4 APPLES
|
Fry the bacon pieces 5 minutes. Beat the eggs 2 minutes with the yogurt. Stir in
the other ingredients. Pour the mixture into muffin molds and bake the muffins
25 minutes at 180 degrees Celsius.
|
Mix all the ingredients except
the chocolate and beat for 5 minutes, using an electric mixer. Now stir in the
chocolate. Put the batter in muffin forms and bake 30 minutes in the oven at
200 degrees.
|
Beat the flour, sugar, butter,
eggs and yogurt with an electric mixer for three minutes. Stir in the
chocolate and the pomegranate. Pour the batter into 10 greased muffin molds
and bake them 20 minutes at 180 degrees Celsius; turn off the heat and leave
the muffins in for another 5 minutes.
|
Peel the
apples and cut them in small pieces. Melt 50 gram butter, dissolve 75 gram sugar
and put the apples in, fry on a low fire for 10 minutes. Divide the mixture
over the bottom of 12 muffin cups. Mix all the remaining ingredients and beat
for some minutes. Put in the muffin cups on top of the apple mixture. Bake 20
minutes in the oven at 160 degrees.
|
