Vanilla Sorghum Muffins

If you’re looking for another way to enjoy sorghum meal (mapfunde), look no further! Sometimes it’s so easy to get hung on using sorghum meal (hupfu hwemapfunde) for just Sadza. There are other ways in which you can enjoy it. These vanilla sorghum muffins are a perfect example.

For them to be enjoyable you need to use grit-free sorghum meal, and that’s exactly what I used for this recipe. I’ve been using products from The Grain Hub, which are local proud manufacturers of sand-free and stone-free traditional grain meals, including this sorghum that I will be using in this recipe. They sure do deliver on the promise of it being grit-free.

I also used this sorghum to prepare mupotohayi… triggering some nostalgia! Now let’s get down to preparing these muffins. P.S: These will be great anytime, at breakfast, or even as a lunchbox idea!

Print

Get This

• 3 cups brown flour

• 1 cup The grain Hub sorghum (mapfunde)

• 2 tsp baking powder

• 1 cup castor sugar

• 1/2 cup oil

• 1 1/4 cup milk

• 3 eggs

• 1 tsp vanilla essence

• 1 tsp ground cinnamon

Print

Do This

• Get your ingredients together. Preheat oven to 180 degrees Celsius on bake. Line a muffin tray with cupcake liners. You may alternatively lightly grease the muffins tray, and dust it with a little bit of flour. Set aside.
• Put flour, sorghum, baking powder, cinnamon, and sugar into a bowl. Mix until evenly incorporated.
• Make a well in the middle. Add the oil, eggs, essence, and milk. Mix until it just comes together. Avoid over mixing as this will result in tough textured muffins.
• Using a tablespoon, spoon the mixture into each cupcake liner (filling it up 3/4 way).
• Bake in preheated oven for 25 – 30 minutes, or until a skewer comes out clean when inserted. Allow to cool down. Enjoy!

Also see  Steak 'n Chops Steak