The batter for these muffins can be kept in the fridge for 30 days – so you can mix a giant batch and bake off a tray as you wish. "I think this recipe has its origins in the seventies. Almost all the mothers made this when I was growing up," says Sam Woulidge.
- 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
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.