30-day muffins
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Community Recipe
Cheryl Meyer, TASTE reader- 24 muffins
- Easy
- Dairy free
- 25 minutes
- 12 minutes
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 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!
This was a disaster tasted like soap. Needs adjustment
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.