These delicious bran muffins are wholesome and so easy to make. The texture and taste develops when the mixture rests in the fridge overnight.
PREPARATION TIME: 15 minutes
COOKING TIME: 20 minutes
375ml (1½ cups) All Bran flakes, crushed
500ml (2 cups) Eureka stoneground cake flour or a gluten-free flour
2 jumbo eggs
125ml-175ml (½-3/4 cup) oil
250ml (1 cup) organic brown sugar or 125ml (½ cup)honey
250ml (1 cup) milk or almond milk
5ml (1 t) salt
10ml (2 t) bicarbonate of soda
250ml (1 cup) pitted dates, finely chopped
Mix all the ingredients together in a large bowl, adding the dates last. Mix well. Refrigerate overnight.
Preheat oven to 190°C. Spray a 12-cup muffin tin with non-stick cooking spray.
Half-fill the prepared tins with the mixture. Bake for 15-20 minutes or until puffed and golden.
CHEF’S TIP: This muffin mixture can even be left in the fridge for a few days. For fresh muffins, spoon the mixture into the tins the day you are serving them and then bake them.
