30 Day Muffins Breads and Cakes Recipes

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30 Day Muffins


  • 1/2 cup veg oil
  • 2 eggs
  • 1 cup nutty wheat flour (or regular wheat flour)
  • 2 cups digestive bran
  • 1 tsp salt
  • 1 1/2 cups cake flour (or regular flour minus 2 Tbsp)
  • 1 cup mixed dried fruit
  • 1 1/2 cups brown sugar, packed
  • 2 cups milk
  • 1 tsp vanilla
  • 2 tsp baking soda
  • 1 cup chopped dates
  • a sprinkle of mixed spices (cinnamon, nutmeg, allspice)

  • Method:

  • Beat OIL, SUGAR and EGGS until mixed.
  • Add REMAINING ingredients and mix well.
  • Allow to stand overnight in refrigerator, sealed in a plastic container.
  • When ready to bake:
  • Preheat oven to 375F/180C/Gas Mark 4.5
  • Spoon in to greased muffin tin, filling each compartment to the top.
  • Bake for 10-15 minutes, until toothpick inserted comes out clean. (do not open oven door until muffins look done before testing with a toothpick).
  • This batter will keep in the refrigerator up to 30 days before baking.

  •  30 Day Muffins 



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