30 Day Muffin Mix Recipe
30 Day Muffin Mix
We should all have a container of 30-day muffins in our fridges. They make a quick and wholesome breakfast solution and guarantee to please all family members. The ratio of candied peel to raisin to bran will make a difference to the flavour and ensures muffin mania! Serve with lots of homemade butter and marmalade.
Yields: about 3.355kg of mixture so making 16 large muffins
4 whole Eggs
250 ml Sunflower Oil
375ml or 340 g White Sugar
1000 ml Full Cream Milk
10 ml Vanilla Essence
500 ml or 256 g Nutty Wheat Flour
750 ml or 388 g Cake Flour
1000 ml or 192 g Digestive Bran
10 ml Bicarbonate of Soda
500 ml or 246 g Dates, chopped
200 ml or 137 g Raisins
100 ml or 86 g Saltanas
100 g Candied Peel
100 ml or 79 g dried Apricot, chopped
1) Beat the eggs, oil, sugar, milk and vanilla together until all the sugar crystals are dissolved
2) Place all the other ingredients into a large bowl; make a well in the centre
3) Cut in the liquid amount and just bring together. Ensure over incorporating does not occur
4) This freezes very well, defrost and bake in an oven at 180˚C for 20-25 minutes, obviously, this will depend on the size of the muffin
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I look forward to hearing from you.