Baking
Refrigerator Bran Muffins
Aug
As strange as it may seem this muffin mixture is made in bulk and stored in the refrigerator, the mixture can be cooked as you need over the next month.
Muffins are always best eaten on the day they are baked so this recipe is the perfect solution to freshly baked muffins without the need to make the mixture everyday.
These muffins are healthy and perfect for breakfast, morning tea or just as a snack, they are full of fibre, very filling and low fat.
I have made them with a variety of dried fruits (mixed fruit; fruit medley; sultana, date, figs for example). To change things up I have also added mashed banana, grated carrot, zucchini or apple to a portion of the mixture and you could also change the Cinnamon to Mixed Spice, Nutmeg or any other spice you like.
Refrigerator Muffins
Ingredients
- 2 Cups Rolled Oats
- 2 Cups Boiling Water
- 1 Cup Oil, Vegetable/grapeseed
- 2 Cups Brown Sugar
- 1 Kg Plain Low Fat Yoghurt
- 4 Eggs
- 2 Cups Dried Fruit,
Dry Mixture
- 3 Cups Wholemeal Plain Flour
- 2 Cups Plain Flour
- 4 Cups Allbran
- 4 tsp Bicarbonate Soda Baking Soda
- 2 tsp Cinnamon
Instructions
- In a large bowl combine the rolled oats and boiling water, allow to cool
- Add the oil, sugar, eggs, yoghurt and dried fruit, stir well.
- Combine the dry mixture then mix it into the wet mixture until thoroughly combined.
- The muffin mixture can be stored for up to a month in a sealed container in the fridge.
- Gently mix the muffin mixture before spooning into lined muffin pans and bake at 200 C for 20-25 minutes.
- If baking from the fridge, spoon into the muffin tins, turn the oven on to 200 C, when the oven comes to temperature bake for 25-30 minutes.
Notes
