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Breakfast Muffins

Jackie Cameron
We should all have a container of four-week muffin mix in our fridges. It makes a quick and nourishing breakfast.
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Servings 16 muffins

Ingredients
  

  • 4 eggs
  • 1 cup sunflower oil
  • 340 g white sugar
  • 1 litre milk
  • 2 tsp vanilla essence
  • 250 g nutty wheat flour
  • 400 g cake flour
  • 200 g digestive bran
  • 2 tsp bicarbonate of soda
  • 250 g dates chopped
  • 140 g raisins
  • 80 g sultanas
  • 100 g candied peel
  • 80 g dried apricots chopped

Instructions
 

  • Beat the eggs, oil, sugar, milk and vanilla essence together until all the sugar crystals have dissolved.
  • Place all the other ingredients into a large bowl and make a well in the centre.
  • Cut the egg mixture into the dry ingredients with a knife until combined. Ensure you don’t over-mix – this will result in odd-shaped muffins.
  • This mixture freezes very well. When required, defrost and bake in an oven at 180°C for 20–25 minutes. The time will depend on the size of the muffins.