Refrigerator Muffins
A bulk muffin mixture that can be stored in the fridge for up to a month, and baked as needed.
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
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.