Monday, July 1, 2013

Mega batch of date muffins

So here's the six-week muffin recipe.  By that I mean that you can make up the mixture and keep a big batch of it in the fridge for up to six weeks and just scoop out a tray of muffins when you need them.  Forgot to you were supposed to bring morning tea?  Not to worry: you have mixture in your fridge!

It comes from this outstanding (but battered and creased) little booklet Muffin Mania.  Thanks to our PNG friends who put me on to this book way back in the 90s.  Only available second-hand now so if you see one grab it quick!  It contains some of my favourite muffin recipes: best-ever banana, muffins that taste like donuts, maple syrup, peanut butter and the surprising chocolate cheesecake muffins (with a cheesecake centre hidden in a chocolate muffin).

This recipe is called "Mrs Buns Bran Muffins" or "Pail Full of Muffins"

This recipe makes 6 doz muffins (I found it made 4 dozen of my generously heaped muffins). The batter may be kept 6 weeks in the refrigerator in a covered jar.

1 cup margarine
3 cup white sugar
3 dsp brown sugar
3 dsp bicarb soda
1 dsp salt
2 cups boiling water
2 cups All Bran (cereal)
5 cups plain flour
2 cups raisins or chopped dates
4 eggs
4 cups bran flakes (I wasn't sure what this was.  I used oat bran and it was fine)
950 mL buttermilk.

Pour water over bran and let stand.

In a very large bowl, cream margarine, sugar and eggs.  Add buttermilk and then bran mixture.  Stir until blended.

Stir flour, soda, salt and add to above mixture.  Mix well.

Add bran flakes and fold in until just moist.  Add raisins or dates.

Chill 1 day before baking.

Bake 180C for 15-20 mins.

They are delicious cut in half with a smidge of butter.  Just saying.

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