30-day muffin recipe

This muffin mix can last up to 30 days in the fridge, so divide it up and serve smaller, freshly baked batches over the weeks.

Makes 24 | Takes 30 min

Ingredients

250ml (1 cup) whole wheat flour

375ml (1½ cups) cake flour

500ml (2 cups) digestive bran pinch of salt

10ml (2t) bicarbonate of soda

20ml (4t) ground cinnamon

15ml (1T) ground ginger

2 eggs, lightly beaten

125ml (½ cup) vegetable oil

180ml (¾ cup) brown sugar

500ml (2 cups) milk

5ml (1t) vanilla essence

125ml (½ cup) sweet potato purée

45ml (3T) mixed seeds (like pumpkin, linseed, and sunflower)

ethod

Preheat the oven to 180°C. Line a medium muffin tray with casings.

Mix together the whole wheat flour, cake flour, digestive bran, salt, bicarbonate of soda, cinnamon and ginger. Make a well in the centre and add the eggs, oil, sugar, milk, vanilla and sweet potato. Allow the mixture to rest for at least 30 minutes or overnight.

Spoon the mixture into the prepared muffin tray. Sprinkle over the seeds and bake for 10-15 minutes or until a testing skewer comes out clean. tip Substitute the sweet potato with grated apple for a lighter variation. This mixture keeps well in the fridge for up to 30 days.

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