30-day muffins

30-day muffins

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Community Recipe

  • 24 muffins
  • Easy
  • Dairy free
  • 25 minutes
  • 12 minutes


  • 2 free-range eggs
  • 300 g sugar
  • 1 t salt
  • 1 t vanilla extract
  • 65 ml sunflower oil
  • 2 t bicarbonate of soda
  • ¾ cup seedless raisins
  • 300 g flour

Cooking Instructions

Preheat the oven to 180°C.

Whisk the eggs and sugar until thick and pale. Add the salt, vanilla extract, sunflower oil, bicarbonate of soda and raisins. Fold in the flour.

Line a muffin tray with cupcake wrappers, spoon the muffin mixture into the wrappers and bake for 10 to 12 minutes.

Allow to cool and remove from muffin pan.

Cook’s note: This batter can be stored in the fridge for up to 30 days, hence the name!


Cheryl Meyer, TASTE reader Recipe by: Cheryl Meyer, TASTE reader
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  • default
    August 23, 2018

    This was a disaster tasted like soap. Needs adjustment

  • default
    July 9, 2015

    I was so disappointed with this recipe. 2 teaspoons of bicarb is way too much and the muffins tasted like soap. 300g flour also seemed excessive and since there is not enough liquid the batter resembled a thick dough which I had to thin with milk. The recipe states that it makes 24 – unless those were mini muffins or made in a cupcake tin it only yielded 11 in a standard muffin pan. I am an experienced baker and I know we all have bad days in the kitchen – however these were a disaster.