Scones and Muffins

Nothing says comfort quite like a freshly baked scone or muffin. Whether you enjoy them plain with butter, or piled high with jam and cream, these recipes will bring a little piece of South Africa into your German kitchen.

We’d love to taste the flavours of home through your kitchen!
If you have a family-favourite milk tart, a secret twist on chakalaka, or your own take on rooibos iced tea, we want to hear from you.
Share your best South African recipes with us and help build a collection that brings a little bit of lekker to all of us living abroad — one delicious dish at a time. 🍽️🇿🇦

Click here to submit your recipe

Baking Ingredients in Germany vs. South Africa

Flour and baking powder in Germany aren’t quite the same as what you may be used to in South Africa. For example, self-raising flour is tricky to find here, and German baking powder works differently.

Baking Powder: In Germany, baking powder is single-acting, which means it releases gas as soon as it’s mixed with liquid. In South Africa, baking powder is usually double-acting, giving doughs and batters a second lift during baking.
We explain these differences — along with an easy self-raising flour substitute on the page below

Baking ingredients

Carla James

Bran Muffins

One of our FB members recommended this recipe.
She used German baking powder that comes in the little packets, and also baking soda, which she got from the international section in the local supermarket.

Bran is called die Kleie and can be bought in supermarkets.

Basic scones

– submitted by Beatrice

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