This is not a recipe for light, fluffy, sweet nothings; these muffins will faithfully see you through till lunch!

The mix when made up, will last in the fridge for a couple of weeks. This means you can have fresh, warm muffins each morning without the mess and wash up you have making them from scratch.

Wet mix

  • 2 cups boiling water
  • 1 kg Greek yoghurt (or butter milk, or milk kefir)
  • 1 cup oil (I prefer light olive or coconut)
  • 2 cups rolled oats
  • 2 cups brown sugar
  • 4 eggs
  • 2 cups dried, mixed fruit (I like to add walnuts as well, but it is not essential)

Dry mix

  • 3 cups wholemeal plain flour
  • 2 cups plain flour
  • 4 cups bran, processed or natural
  • 4 teaspoons baking soda

Method:

  1. Combine oats and water in a bowl and allow to cool
  2. throughly combine oil, sugar, eggs, and yoghurt to soaked oats
  3. combine ingredients for Dry mix
  4. using a very large bowl, thoroughly combine wet and dry mixes
  5. bake at 200 degrees for 20 -25 minutes, for 12 muffins

Keep mix in the fridge in a sealed container, gently stir before placing into prepared pan to bake.

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