Desserts & Baking
30-day bran muffins
Makes about 30
Easy
20 minutes
20 minutes
The batter for these muffins can be kept in the fridge for 30 days – so you can mix a giant batch and bake off a tray as you wish. "I think this recipe has its origins in the seventies. Almost all the mothers made this when I was growing up," says Sam Woulidge.
Ingredients
Method
- 4 free-range eggs
- ¾ cup sunflower oil
- 400 g brown sugar
- 4 cups buttermilk
- 480 g cake flour, sifted
- 240 g wholewheat flour
- 5 t bicarbonate of soda
- 1 t salt
- 80 g All-Bran Flakes
- 170 g raisins
Method
Ingredients
- Beat the eggs, oil, sugar and buttermilk together.
- Sift the flour, bicarbonate of soda and salt together, then add to the egg mixture. Mix well. Add the bran and raisins and mix.
- Store the muffin mixture in an airtight container in the fridge for up to 30 days (if it lasts that long) and bake as and when needed.
- When ready to bake, preheat the oven to 200°C. Place some paper muffin cups into a muffin pan, spritz with cooking spray and place a few tablespoons of muffin mix into each one. Bake for 20 minutes.
- Eat while warm with some rapidly melting butter. Or cut in half and fill with cheese and jam or whatever nut butters your beloveds fancy.
Cook's note: I think this recipe has its origins in the seventies. Almost all the mothers made this when I was growing up. You can jazz it up by replacing the raisins with chopped dried apricots or dates. Cranberries will also work.
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