Description
A muffin with the soul of a classic South African dessert/pudding. Ready to indulge?
Ingredients
Units
Scale
For the Malva Muffins
- 270g (1 1/4 cup + 1 tbsp) packed Demerara Sugar
- 3 large eggs
- 30g (1 1/2) Tbsp apricot jam
- 30 ml (2 Tbsp) butter
- 7.5 ml (1 1/2 tsp) vinegar
- 125ml (1/2 cup) – milk
- 225g (1 cup) flour
- 7.5 ml (1 1/2 tsp) baking soda
- 2.5 ml (1/2 tsp) salt
For the Sauce
- 250ml (1 cup) cream or if you prefer you can also use Ideal Milk (less rich)
- 150g (1/2 cup) butter
- 100g (1/2 cup) packed brown sugar or white will work as well
- 62ml (1/4 cup) hot water
- 5ml (1 tsp) vanilla paste or vanilla extract if you do not have paste.
Instructions
For the Malva Muffins
- Preheat the oven to 180°C/350°F and grease the wells of the muffin pan well. I used regular spray and cook, but use whatever you prefer.
- In a large bowl, beat the sugar and eggs together until light and fluffy, then add the apricot jam.
- Melt the butter and beat into the mixture along with the vinegar and milk.
- Sieve the dry ingredients and fold into the wet mixture until well incorporated.
- Divide the malva muffin mixture into 8 portions (½ cup) and fill the muffin holes, leaving space for the sauce.
- Bake for 15–20 minutes, or until golden brown, depending on your oven.
For the Sauce
Notes
Created, Prepared, tried, and tested by Esme Slabs from SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1
- Calories: 535
- Sugar: 48 g
- Sodium: 442.4 mg
- Fat: 25.9 g
- Saturated Fat: 15.6 g
- Trans Fat: 0.2 g
- Carbohydrates: 70.7 g
- Fiber: 0.8 g
- Protein: 6.5 g
- Cholesterol: 136 mg