Thirty Day Muffins

A community recipe by Autumn

Not tested or verified by Nigella.com

Introduction

Super recipe for muffins, I have given the measurements for half a batch in brackets. I am lucky to have a combo microwave, and this makes these so quick and easy to bake, but they are just as nice made in a conventional oven.

Ingredients

Serves: -

Metric Cups

4 eggs
750 millilitres soft dark brown sugar
180 millilitres cooking oil
5 millilitres vanilla essence
1 litre wheat bran
500 millilitres cake flour
5 millilitres salt
25 millilitres bicarbonate of soda
1 litre milk
500 grams cake mix
250 grams dried fruit

4 eggs
26⅓ fluid ounces soft dark brown sugar
6⅓ fluid ounces cooking oil
⅙ fluid ounce vanilla essence
1¾ pints wheat bran
17½ fluid ounces cake flour
⅙ fluid ounce salt
⅞ fluid ounce baking soda
1¾ pints milk
18 ounces cake mix
9 ounces dried fruit

Method

Thirty Day Muffins is a community recipe submitted by Autumn and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Cream eggs and sugar well. Add oil and vanilla. Mix in and add bran. Sieve flour, salt and bicarb mixing in alternately with milk. Add dried fruit. Place in a plastic container with a tight fitting lid and keep for at least 24 hours in the fridge before using.

Spray muffin pans (or line with paper cases) add mixture to fill halfway. Pre heat microwave to 230 degrees.

When heated bake on combination 220 degree heat and 200watt microwave power, or bake at 220 degrees in a normal oven as per normal muffins. Cool and butter.

Keep mixture in fridge for 30 days, stir before baking a batch.

Spray muffin pans (or line with paper cases) add mixture to fill halfway. Pre heat microwave to 230 degrees.

When heated bake on combination 220 degree heat and 200watt microwave power, or bake at 220 degrees in a normal oven as per normal muffins. Cool and butter.

Keep mixture in fridge for 30 days, stir before baking a batch.