30 Day muffin mix
Ingredients
2½ cups flour
2½ tsp bicarb
½ tsp salt
2 cups digestive bran
2 eggs
1½ cup treacle sugar
½ cup oil
1 tsp vanilla essence
2 cups milk
1 cup raisins
1 tsp chai spice
Directions
- In a 1l container with a lid mix all the dry ingredients.
- In a separate bowl or large jug mix all the wet ingredients. Pour into the dry ingredients and mix well with a fork or whisk.
- Add your raisins and/or spice (see below for variations).
- This mixture can keep for up to 30 days in the fridge - make sure you label the date you made it
- Leave in the fridge overnight before baking.
- To bake - Airfryer method
- Spray a dariole mould with cooking spray. Fill your mould ¾ full. Place in the airfryer and cook at 160° for 20 minutes.
- To bake - Oven method
- Prepare a muffin tin by lining with paper cases or spraying well with cooking spray. Fill the muffins ¾ full and bake at 180°C for 15- 20 minutes.
- Always check that your muffins are baked through before removing them from the oven, by inserting a skewer into the muffin, if it comes away clean they are ready
- Serve warm with butter and jam.
- Variations
- The variations can be made to the whole batch or just added to a small portion depending on
your preferences. If adding to a small portion, mix in additions well before baking. The below
suggestions are for the WHOLE recipe. - Carrot and pecan - replace the raisins with grated carrot, add 1 tsp cinnamon (instead of chai
spice) and a half cup of pecans. - Ginger and pineapple - replace the raisins with 1 cup of crushed pineapple and replace the
spice with 1 tsp ginger - Banana chocolate chip - replace the raisins with 1 cup mashed banana and sprinkle chocolate
chips on the top of each muffin before baking