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Refrigerator Muffins

A bulk muffin mixture that can be stored in the fridge for up to a month, and baked as needed.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 48 Muffins
Course: Baking
Ingredients Method Notes

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

Method
 

  1. In a large bowl combine the rolled oats and boiling water, allow to cool
  2. Add the oil, sugar, eggs, yoghurt and dried fruit, stir well.
  3. Combine the dry mixture then mix it into the wet mixture until thoroughly combined.
  4. The muffin mixture can be stored for up to a month in a sealed container in the fridge.
  5. Gently mix the muffin mixture before spooning into lined muffin pans and bake at 200 C for 20-25 minutes.
  6. 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

Change up the flavour by changing the spice used Cinnamon, Nutmeg, Mixed Spice.
Store mixture in a sealed container in the refrigerator for up to a month stirring before spooning into muffin pans and cook as needed.
Adding a mashed banana or grated carrot, zucchini or apple to a portion of the mixture creates some variety.
This mixture also works well if you halve it.