What an unusual name you may think! What on sparkle earth is a muff-cake? A muff-cake is the lovechild of a muffin and a cupcake. You see muffins have gotten the bland reputation of being boring cupcakes. That may be so – but muff-cakes certainly aren’t boring at all.

 

At worst they are simple – as in simple to make.

 

Well, see how easy these muff-cakes are to make for yourself!

 

 

What You Need To Make the Muff-Cakes:

 

 

• 1kg Vanilla Muffin Mix

• 5 Free Range Eggs

• 200ml Canola Oil

• 450ml Water

• 1/4 Cup of Chives, Snipped/Finely Chopped

• 200g Herbed Feta

• Cup of Cheddar Cheese (Or More)

• Dried Mix Herbs

• Chill Flakes (Optional)

• Paprika

• Salt and Pepper

• Cupcake Cases (The Sparkly the Better)

• Non-Stick Spray

• 2 x 12 Muffin Pans

 

 

 

How To Make the Muff-Cakes:

 

 

 

 

 

#1 Pop the cupcake casings in the muffin pan and spray with non-stick spray. Set aside.

 

 

 

 

#2 Grate at least one cup of cheddar cheese and set aside.

 

 

 

 

#3 In a bowl, pour the water, oil, eggs and snipped chives.

 

 

 

 

#4 Whisk together until well-combined.

 

 

 

 

#5 In a separate bowl, pour the vanilla muffin mix in. Make a well in the middle.

 

 

 

 

#6 Pour in the liquid and give it one or two stirs.

 

 

 

 

#7 Take all the feta and crumble it into the mix. Keep the “feta-water” in case the mix is too dry. It’s a great way to moisten it and keep the yummy flavour. Then stir it once and twice.

 

 

 

 

#8 Then pour in the cheddar cheese and mix through. If there are dry patches use the “feta-water”.

 

 

 

 

#9 Now preheat the oven to 180 degrees Celsius. And then spoon the mix into the cupcake cases.

 

 

 

 

#10 Once all the casings are full, top the mix with the chilli flakes, mixed herbs, paprika, salt and pepper.

 

 

 

 

#11 Then pop the first tray into the oven for about 20 minutes or until the tops turn golden.

 

 

 

 

#12 Once the first batch is done, pop the second batch in, until they are done.

 

 

 

 

#13 Leave the Muff-Cakes in the pan until they are cooled.

 

 

 

 

#14 Once cooled, remove and take photos for Instagram and Social Media.

 

 

 

 

 

Now it’s time to enjoy it! Yummy.

 

 

Download the Muff-Cakes Recipe Here

 

 

 

 

View More Sparkle Belly Corner Posts.

View the Latest Sparkle Ellie Posts.

---

 

A Sparkle Belly Corner Note – The Real Story Behind This Recipe:

Confession time … So, the story behind the story of muff-cakes – I hate food wastage to the point that I will clear my plate and get fattish rather than chuck food away – because I just think that for some food is a privilege and not a right. As sad and twisted as that sounds, it’s true that some people don’t have the “luxury” of food. And so, I hate throwing away spoilt food or chucking food in the bin in general. And on a particular Sunday, my conscience bothered me because I had a tub of herbed feta that I had bought months ago and forgotten. And I knew it would be too wild for a salad as the lid was already puckering.  So, I thought scones, or muffins and went for muffins because I recently bought savoury muffin mix. Except the savoury muffin mix was vanilla muffin mix.  “Whoops,” I said. So, to compensate I grated a cup of cheddar cheese and furiously snipped chives into the mix and ground pepper in too and then scooped them into muffin casings. A bit of batter was left over, and I tasted it. O koek! It was way too sweet to be classified as savoury and I already scooped it all in. So, I did what all creatives do in a panic – I improvised. And started assaulting the tops with chilli flakes, salt, pepper, mixed herbs and paprika. And I prayed that no one would realise the mistake as they baked. Once the whoopsie creations came out of the oven and into my belly, I knew there is no hiding it; these are savoury cupcakes… and so Muff-Cakes were born. To add to the humour, I bake them in pretty casings with cupcake toppers – never-ever-ever again will a muffin or rather a muff-cake be called a boring cupcake again.