30 Day Muffins

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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.

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

Cheese and herb Puffs

15ml Butter, melted

250ml Self raising flour

5ml baking powder

1ml salt

125ml Milk

1 Large egg

250ml Grated cheese

10ml fresh or dried parsley

2ml Mustard Powder

Preheat oven to 200’c and prepare muffin tin

Sift flour, mustard powder, baking powder, parsley and salt together and then cheese.  Whisk egg, milk and melted butter together then add to the dry ingredients.  Do not over mix.  Spoon mixture  into muffin trays and bake for 10-12minutes.

Best served warm

Banana Muffins

240g / 500ml cake flour
5ml Baking Powder
5ml Bicarb of Soda
5ml Salt
Pinch of Nutmeg
100g / 125ml Sugar
1 Egg
80ml Milk
80ml Cooking Oil
112g / 125ml Banana pulp mixed with
12.5ml Lemon Juice

Pre-heat oven to 190'c
Prepare muffin tray

Sift all ingredients together.
beat eggs, milk, oil together.  Make a hollow in the dry ingredients and add oil mixture then banana mixture.  DO NOT overmix. Spoon into greased muffin tins to about 2/3rds full.

Bake for about 35min.