The Grab-N-Go Muffins That Make Breakfast A Breeze
All hail the breakfast muffin!
We should all have a container of four-week muffin mix in our fridges. It makes a quick and nourishing breakfast. The ratio of candied peel to raisin to bran makes a difference to the flavour.
Serve with lashings of butter and marmalade.
– 4 eggs
– 1 cup sunflower oil
– 340g white sugar
– 1 litre milk
– 2 teaspoons vanilla essence
– 250g nutty wheat flour
– 400g cake flour
– 200g digestive bran
– 2tsp bicarbonate of soda
– 250g dates, chopped
– 140g raisins
– 80g sultanas
– 100g candied peel
– 80g dried apricots, chopped
1. Beat the eggs, oil, sugar, milk and vanilla essence together until all the sugar crystals have dissolved.
2. Place all the other ingredients into a large bowl and make a well in the centre.
3. Cut the egg mixture into the dry ingredients with a knife until combined. Ensure you don’t over-mix – this will result in odd-shaped muffins.
4. This mixture freezes very well. When required, defrost and bake in an oven at 180°C for 20–25 minutes. The time will depend on the size of the muffins.
Makes 16 large muffins.
This delicious, easy muffin recipe is from Jackie Cooks At Home, the recipe book by Hartford House executive chef Jackie Cameron.