2 eggs
125ml (½ cup) oil
185ml (¾ cup) Huletts SunSweet Brown Sugar
500ml (2 cups) milk
250ml (1 cup) wholewheat flour
375ml (1½ cups) cake flour
500ml digestive bran (or an extra 250ml wholewheat flour)
5ml (1 teaspoon) vanilla essence
1ml salt
10ml (2 teaspoons) bicarbonate of soda
250ml (1 cup) dried fruit cake mix
250ml (1 cup) chopped dates
Whisk eggs, oil and sugar together Add the remaining ingredients and mix well The mixture should be allowed to stand overnight in an airtight container.
125ml (½ cup) oil
185ml (¾ cup) Huletts SunSweet Brown Sugar
500ml (2 cups) milk
250ml (1 cup) wholewheat flour
375ml (1½ cups) cake flour
500ml digestive bran (or an extra 250ml wholewheat flour)
5ml (1 teaspoon) vanilla essence
1ml salt
10ml (2 teaspoons) bicarbonate of soda
250ml (1 cup) dried fruit cake mix
250ml (1 cup) chopped dates
Whisk eggs, oil and sugar together Add the remaining ingredients and mix well The mixture should be allowed to stand overnight in an airtight container.
Half fill greased muffin tin pans with the mixture Bake at 180º C for 10 - 15 min.
Makes about 24. NOTE:
This mixture can be kept in the refrigerator for up to 30 days before baking
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