The only reason these are called breakfast muffins is because they are so good, the day deserves to be started with a muffin like this. They are good anytime of the day. This is also called a 30 day muffin because the mixture can be stored in the fridge for a month. In a former life this muffin was also called a bran muffin.
I always order a bran muffin because it reminds me of a fruit cake. The other relatives within the muffin family, example a blueberry or lemon and poppy seed muffin, are lovely. But my preference is the more fruit-cake like version.
These muffins can be made immediately and are delicious! But I do find that the longer they sit in the fridge, the better they taste.
If you can’t be bothered to grease the muffin pans, use cupcake liners.
All muffins require the lightest hand. If you over-mix, the muffin will be heavy. Be sure to done with light mixing in under a minute.
Ingredients
Makes 24 standard size muffins
- 210 g cake flour
- 280 g nutty wheat flour
- 10 ml bicarbonate of soda
- 5 ml salt
- 250 g brown sugar
- 150 g dried fruit cake mix or sultanas or raisins
- 125 g pitted dates
- 2 eggs
- 500 ml milk
- 125 ml vegetable oil
- 5 ml vanilla essence
- 150 g chopped pecans or walnuts (optional)
- 15 ml grated orange or lemon rind (optional)
Method to make muffins
- Preheat oven to 180 degrees celsius.
- Grease the insides of the muffin pan or use muffin liners.
- Chop dates finely
- In a large mixing bowl, measure out cake flour, nutty wheat flour, bicarbonate of soda, salt and sugar and whisk to combine.
- Add chopped dates and dried fruit to the flour mix.
- Using a spatula, mix ingredients together.
- In another bowl, whisk eggs, oil, vanilla and milk together.
- Add to the dry ingredients.
- Using a large spoon or spatula, lightly mix all ingredients together until just combined. Mixture will appear lumpy. Mixing process should be done in under a minute.
- Fill muffin holes about 2/3 full.
- Bake f0r 20 – 25 minutes until a deep golden brown colour.
- Leave to cool for a few minutes and turn onto a wire rack.
- Serve warm with butter.
