Best dessert and baking recipes from TASTE Magazine

Cheat recipes

Chocolate hot-milk sponge fairy cakes

12 minutes

Birthday cake

Chocolate cake with caramel and almond brittle

50 minutes

Cake recipes

30-day bran muffins

20 minutes

30-day bran muffins

Serves Makes about 30

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

4 free-range eggs
¾ cup sunflower oil
400 g brown sugar
4 cups buttermilk
480 g cake flour, sifted
240 g wholewheat flour
5 t bicarbonate of soda
1 t salt
80 g All-Bran Flakes
170 g raisins

Method

Beat the eggs, oil, sugar and buttermilk together.
Sift the flour, bicarbonate of soda and salt together, then add to the egg mixture. Mix well. Add the bran and raisins and mix.
Store the muffin mixture in an airtight container in the fridge for up to 30 days (if it lasts that long) and bake as and when needed.
When ready to bake, preheat the oven to 200°C. Place some paper muffin cups into a muffin pan, spritz with cooking spray and place a few tablespoons of muffin mix into each one. Bake for 20 minutes.
Eat while warm with some rapidly melting butter. Or cut in half and fill with cheese and jam or whatever nut butters your beloveds fancy.

Cook's note: I think this recipe has its origins in the seventies. Almost all the mothers made this when I was growing up. You can jazz it up by replacing the raisins with chopped dried apricots or dates. Cranberries will also work.

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30-day bran muffins

30-day bran muffins

Ingredients

Method