15/09/2026
📅 DINSDAG 15 SEPTEMBER 2026
🕗 08:00
AFRIKAANS
🌽 SPINASIE-EN-CHEDDAR-MIELIEBROODMUFFINS MET TAMATIEKONFYT
’n Hartige, kaasagtige muffin wat ewe tuis is in ’n kosblik, op die ontbyttafel of langs ’n warm bak sop. Vars spinasie en pitmielies hou die krummel heerlik klam, terwyl volwasse cheddar bo-op ’n diep goue, geurige kors vorm.
Opbrengs: 12 muffins
Moeilikheidsgraad: Maklik
Voorbereidingstyd: 20 minute
Baktyd: 22–25 minute
Totale tyd: Ongeveer 45 minute
Oondtemperatuur: 190 °C
Toerusting:
* 12-holte-muffinpan
* Papiermuffinhouers
* Klein kastrol
* Braaipan
* Twee mengbakke
* Klitser
* Houtlepel of silikoonspatel
* Afkoelrakkie
Bestanddele:
Vir die tamatiekonfyt:
* 250 g kersietamaties, gehalveer
* 30 g bruinsuiker
* 30 ml appelasyn
Vir die muffins:
* 200 g koekmeel
* 150 g fyn mieliemeel
* 15 ml bakpoeier
* 5 ml sout
* 2 groot eiers
* 300 ml amasi
* 80 ml sonneblomolie
* 200 g pitmielies, goed gedreineer
* 120 g vars spinasie, grof gekap
* 150 g volwasse cheddar, gerasper en verdeel
Metode:
1. Voorverhit die oond tot 190 °C. Voer ’n 12-holte-muffinpan met papierhouers uit of smeer die holtes deeglik.
2. Plaas die kersietamaties, bruinsuiker en appelasyn in ’n klein kastrol. Bring dit oor matige hitte tot ’n sagte prut.
3. Laat die tamatiemengsel 12–15 minute prut. Roer gereeld en druk ’n paar van die tamaties liggies oop. Die konfyt is gereed wanneer dit dik en blink is en ’n lepel ’n kort spoor oor die bodem van die kastrol laat. Verwyder dit van die hitte en laat afkoel.
4. Plaas die gekapte spinasie in ’n droë braaipan oor matige hitte. Roer vir 2–3 minute totdat dit net verwelk het en die meeste vog verdamp het. Skep dit op ’n bord en laat heeltemal afkoel.
5. Meng die koekmeel, mieliemeel, bakpoeier, sout en 100 g van die gerasperde cheddar in ’n groot mengbak.
6. Klits die eiers, amasi en sonneblomolie in ’n tweede bak totdat dit egalig gemeng is.
7. Giet die nat mengsel by die droë bestanddele. Voeg die gedreineerde pitmielies en afgekoelde spinasie by.
8. Vou alles liggies saam totdat geen droë meel meer sigbaar is nie. Moenie die beslag oormeng nie—dit moet dik en effens klonterig wees.
9. Verdeel die beslag eweredig tussen die 12 muffinholtes. Elke holte behoort ongeveer driekwart vol te wees.
10. Strooi die oorblywende 50 g cheddar bo-oor die muffins.
11. Bak vir 22–25 minute. Die muffins is gereed wanneer die koepels goudbruin is, die kaas borrelrig en gerooster lyk en die bokant terugspring wanneer dit liggies gedruk word. ’n Toetspen moet sonder nat beslag uitkom.
12. Laat die muffins 5 minute in die pan rus. Plaas dit daarna op ’n afkoelrakkie en bedien warm of teen kamertemperatuur met die tamatiekonfyt.
Voedselveiligheid en berging:
Laat die gaar spinasie afkoel voordat dit by die eierbeslag gevoeg word. Verkoel die muffins binne twee uur en bêre dit in ’n verseëlde houer by 5 °C of kouer. Gebruik dit binne drie dae.
Bedieningsvoorstelle:
Bedien die muffins met tamatiekonfyt, botter of roomkaas. Dit pas ook heerlik by roereiers, ’n vars slaai of ’n bak tamatie-, boontjie- of groentesop.
Plaasvervangers en variasies:
* Vervang die spinasie met 120 g gerasperde murgpampoentjie wat baie goed uitgedruk is.
* Gebruik gewone jogurt met 10 ml suurlemoensap indien amasi nie beskikbaar is nie.
* Vervang cheddar met ’n mengsel van cheddar en feta.
* Voeg 2 ml gerookte paprika of ’n knippie brandrissievlokkies by vir ekstra geur.
* Bevrore pitmielies kan gebruik word indien dit ontdooi en goed drooggemaak word.
Voorafmaak en vries:
Maak die tamatiekonfyt tot drie dae vooruit en hou dit verkoel. Die muffins kan vir hoogstens twee maande gevries word. Ontdooi dit in die yskas en verhit dit vir 8–10 minute by 170 °C.
Slim kokswenk:
Maak seker dat die spinasie droog én afgekoel is. Warm of nat spinasie kan die beslag slap maak en klam sakkies rondom die groente veroorsaak.
Gereed-om-te-plaas onderskrif:
Hierdie goudbruin spinasie-en-cheddar-mieliebroodmuffins is klein happies vol eg Suid-Afrikaanse lekkerte! 🌽🧀 Die soet-suur tamatiekonfyt maak elke happie nóg lekkerder.
Sal jy hulle vir ontbyt, in ’n kosblik of saam met sop bedien? Vertel ons in die kommentaar! Stoor die resep, deel dit met jou vriende, volg die blad en merk iemand wat lief is vir ’n lekker hartige muffin. ❤️
PROMOSIE EN KONTAK
Besoek https://www.rinasehoekie.co.za vir MixNeat-produkte. Jy kan produkte vir jouself aankoop of navraag doen om ’n MixNeat-agent te word.
Besoek https://www.mixnbake.co.za vir Mix n Bake se heerlike bakprodukte. Nuwe agente is welkom, en “Ek is Afrikaans – Resepte vir Elkeen, Uitgawe 1” asook “Recipes for Everyone” is daar beskikbaar.
Wil jy sien hoe die Thermomix TM7 werk en ’n demonstrasie bywoon—met die vooruitsig om ’n besigheidseienaar te word of bloot jou eie Thermomix TM7 te besit? Stuur jou kontakbesonderhede vir Rina by 082 336 4782.
━━━━━━━━━━━━━━━━━━━━
ENGLISH
🌽 SPINACH AND CHEDDAR MEALIE-BREAD MUFFINS WITH TOMATO JAM
A savoury, cheesy muffin that is equally at home in a lunchbox, on the breakfast table or beside a warm bowl of soup. Fresh spinach and sweetcorn keep the crumb deliciously moist, while mature Cheddar creates a deeply golden, flavourful crust.
Yield: 12 muffins
Difficulty: Easy
Preparation time: 20 minutes
Baking time: 22–25 minutes
Total time: Approximately 45 minutes
Oven temperature: 190 °C
Equipment:
* 12-hole muffin tin
* Paper muffin cases
* Small saucepan
* Frying pan
* Two mixing bowls
* Whisk
* Wooden spoon or silicone spatula
* Cooling rack
Ingredients:
For the tomato jam:
* 250 g cherry tomatoes, halved
* 30 g brown sugar
* 30 ml apple c***r vinegar
For the muffins:
* 200 g cake flour
* 150 g fine maize meal
* 15 ml baking powder
* 5 ml salt
* 2 large eggs
* 300 ml amasi
* 80 ml sunflower oil
* 200 g sweetcorn kernels, well drained
* 120 g fresh spinach, roughly chopped
* 150 g mature Cheddar, grated and divided
Method:
1. Preheat the oven to 190 °C. Line a 12-hole muffin tin with paper cases or grease the holes thoroughly.
2. Place the cherry tomatoes, brown sugar and apple c***r vinegar in a small saucepan. Bring to a gentle simmer over medium heat.
3. Simmer the tomato mixture for 12–15 minutes. Stir regularly and gently crush a few of the tomatoes. The jam is ready when it is thick and glossy and a spoon leaves a brief trail across the base of the saucepan. Remove it from the heat and leave it to cool.
4. Place the chopped spinach in a dry frying pan over medium heat. Stir for 2–3 minutes until just wilted and most of the moisture has evaporated. Transfer it to a plate and allow it to cool completely.
5. Combine the cake flour, maize meal, baking powder, salt and 100 g of the grated Cheddar in a large mixing bowl.
6. Whisk the eggs, amasi and sunflower oil in a second bowl until evenly combined.
7. Pour the wet mixture into the dry ingredients. Add the drained sweetcorn and cooled spinach.
8. Fold everything together gently until no dry flour remains visible. Do not overmix—the batter should be thick and slightly lumpy.
9. Divide the batter evenly among the 12 muffin holes. Each hole should be approximately three-quarters full.
10. Scatter the remaining 50 g Cheddar over the muffins.
11. Bake for 22–25 minutes. The muffins are ready when the domes are golden, the cheese looks bubbling and toasted, and the tops spring back when lightly pressed. A skewer should emerge without wet batter.
12. Rest the muffins in the tin for 5 minutes. Transfer them to a cooling rack and serve warm or at room temperature with the tomato jam.
Food safety and storage:
Allow the cooked spinach to cool before adding it to the egg batter. Refrigerate the muffins within two hours and store them in a sealed container at 5 °C or colder. Use within three days.
Serving suggestions:
Serve the muffins with tomato jam, butter or cream cheese. They are also delicious with scrambled eggs, a fresh salad or a bowl of tomato, bean or vegetable soup.
Substitutions and variations:
* Replace the spinach with 120 g grated baby marrow that has been squeezed very well.
* Use plain yoghurt mixed with 10 ml lemon juice if amasi is unavailable.
* Replace the Cheddar with a mixture of Cheddar and feta.
* Add 2 ml smoked paprika or a pinch of chilli flakes for extra flavour.
* Frozen sweetcorn may be used if it is thawed and thoroughly dried.
Make-ahead and freezing:
Prepare the tomato jam up to three days in advance and keep it refrigerated. Freeze the muffins for up to two months. Defrost them in the refrigerator and warm them for 8–10 minutes at 170 °C.
Cook’s tip:
Make sure the spinach is both dry and cool. Warm or wet spinach can loosen the batter and create damp pockets around the vegetables.
Ready-to-post caption:
These golden spinach and Cheddar mealie-bread muffins are little bites filled with true South African flavour! 🌽🧀 The sweet-and-tangy tomato jam makes every bite even more delicious.
Would you serve them for breakfast, pack them in a lunchbox or enjoy them with soup? Tell us in the comments! Save the recipe, share it with your friends, follow the page and tag someone who loves a good savoury muffin. ❤️
PROMOTION AND CONTACT
Visit https://www.rinasehoekie.co.za for MixNeat products. You may purchase products for yourself or enquire about becoming a MixNeat agent.
Visit https://www.mixnbake.co.za for Mix n Bake’s delicious baking products. New agents are welcome, and “Ek is Afrikaans – Resepte vir Elkeen, Uitgawe 1” together with “Recipes for Everyone” are available there.
Would you like to see how the Thermomix TM7 works and attend a demonstration—with the prospect of becoming a business owner or simply owning your own Thermomix TM7? Send your contact details to Rina at 082 336 4782.
