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30-day muffins

Rachel Allen from Rachel's Favourite Food...
This raw muffin mixture from Rachel Allen actually keeps in the fridge for 30 days. It even gets better as it sits!

30-day muffins

Method

1. Whisk the eggs and sugar together, and pour in the milk and vanilla. Stir well.

2. Add the sunflower oil, dates and raisins. Sieve the flour with the bicarbonate of soda and salt, and add to the mixture with the bran. Mix again and cover tightly until needed - this mixture will keep in the fridge for up to 30 days (during which time the bran will swell).

3. Preheat the oven to 180C/gas 4.

4. Stir the mixture before using. Fill muffin cases in a muffin tin until three quarters full. Bake for 15-20 minutes, or until firm to the touch and golden.

5. Cool on a wire rack before serving.

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Serves: makes 15-20 muffins

Prep: 15 min
Cook: 20 min

Ingredients
2 Eggs
225g dark brown sugar
500ml Milk
1 tsp vanilla extract
120ml sunflower oil
140g dates, chopped
110g raisins
370g plain flour
1/2 tsp Salt
110g wheat or oat bran
3 tsp Bicarbonate of soda