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Fruity bran muffins
INGREDIENTS
- 2 eggs
- 125ml canola oil
- 220g brown sugar
- 500ml low fat milk
- 150g nutty wheat flour
- 210g cake flour
- 60g digestive bran
- 5ml salt
- 10g bicarbonate of soda
- 150g chopped dried fruit, figs, apricot, apple or fresh fruit like berries
- 150g dates, chopped
- 5ml vanilla paste
- 5ml cinnamon, ground
METHOD
Whisk the eggs, oil and sugar together in a large bowl.
Add the remaining ingredients and mix until well combined.
Store in an airtight container in the fridge.
To bake, preheat the oven to 180°C.
Grease the muffin pan well and fill each hole about two thirds full with the muffin mixture.
Bake for about 20 to 25 minutes.
Remove from the tray to allow them to cool down.
The muffin batter will last for 30 days in the fridge and can be baked fresh every morning.
Serves: 40, Preparation time: 20min, Cooking time: 25min
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