30-Day Muffins
Ready In: 35 mins
Yields: 15-20 muffins
Ingredients
- 2 eggs
- 7 1⁄2 ounces dark brown sugar
- 2 cups milk
- 1 teaspoon vanilla extract
- 1⁄2 cup sunflower oil
- 5 ounces dates, chopped
- 4 ounces raisins
- 12 ounces all-purpose flour
- 1⁄2 teaspoon salt
- 4 ounces natural bran
- 3 teaspoons bicarbonate of soda
Directions
- Whisk the eggs and sugar together, and pour in the milk and vanilla. Stir well.
- Add the sunflower oil, dates and raisins.
- Sieve the flour with the bicarbonate of soda and salt, and add to the mixture with the bran.
- Mix again and cover tightly until needed - this mixture will keep in the fridge for up to 30 days (during which time the bran will swell).
- Preheat the oven to 350°F
- Stir the mixture before using. Fill muffin cases in a muffin tin until three quarters full. Bake for 15-20 minutes, or until firm to the touch and golden.
- Cool on a wire rack before serving.
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