30-day Health Muffins – Store mixture refrigerated up to 30 days – Use as needed. These Delish muffins are very popular in South Africa! Not rich at all!
30 – Day Health Muffins Makes 48 Muffins
The mixture for these delicious, healthy muffins can be stored in an airtight container, refrigerated for up to 30 days, and used as needed. My late mother loved this recipe and used to make it often. She always added raisins or sultanas. These are very flexible. I once ran out of
Nutty Wheat Flour and substituted in some brown bread flour and they were still just as lovely!
Notes:
To make your own wheat bran or Nutty Wheat flour: Use a ratio by weight of 22 % bran to Cake flour instead which is by far the easiest method.
If you would like to half the recipe see the very bottom of the page where I have halved it.
Optional to add is 400 g (300 ml) orange marmalade) in place of sugar for a fruitier flavor. Even the zest of oranges may be added to boost vitamin C for winter or alternatively serve it with my favorite 3 fruit marmalade.
My favorite Schmaltzy Bran Muffins if you click here. ;)
Ingredients:
2 eggs, large
125 ml oil OR Schmaltz
375 ml (300 g) soft brown sugar or 298 g white sugar
500 ml of milk
250 ml (124 g) Nutty Wheat Flour -OR- 192 ml (96 g) cake flour + (114 ml) 28 g bran
375 ml (186 g) Snowflake Cake Flour
500 ml (60 g) Snowflake digestive bran
5 ml of salt
5 ml vanilla essence
10 ml bicarbonate of soda
400 g Safari fruit cake mix, raisins, sultanas or dates
Method:
1. Whisk eggs, oil, and sugar together.
2. Add remaining ingredients and mix until combined.
3. Pour the mixture into an airtight container and allow to stand in the refrigerator overnight.
4. Spoon into well-greased muffin tins, filling each two-thirds full. Bake in a preheated oven at 180 C (350 F) for 20 – 25 minutes.
5. Serve hot with butter.
Variations:
Add 250 ml chopped walnuts or pecan nuts to the mixture.
Substitute fruit cake mix and dates with 500 ml sultanas or raisins.
15 ml grated orange rind may also be added to your ingredients.
Below the original recipe source – Think it comes from a South African recipe book called “Stalk Baking.”
You can see there is a little boo-boo in the recipe, where they got a few measures wrong, so I have corrected them in my typed draft. See cake formula using weights, not volume: Sugar = flour. Eggs = fat. Eggs + Liquid = Sugar. 1 teaspoon of baking powder for every 1 cup of flour. 1/4 teaspoon baking soda for each 1 cup of flour (baking soda is used if the recipe has a considerable amount of acidic ingredients). Don’t forget the 1/2 teaspoon of salt as a flavor enhancer.
Basic Cake Formula by weight, not volume: Sugar = flour (You can half the sugar in the ratio of 50 / 100). Eggs = fat. Eggs + Liquid = Sugar. 1 teaspoon of baking powder for every 1 cup of flour. 1/4 teaspoon baking soda for each 1 cup of flour (baking soda is used if the recipe has a considerable amount of acidic ingredients). Don’t forget the 1/2 teaspoon of salt as a flavor enhancer.
To make Nutty Wheat flour with a ratio of 22% bran to 100% flour
2 eggs = fat………………………………………………………………………………… 1 egg
125 ml oil = eggs………………………………………………………………………….. 62.5 ml
375 ml (300 g) sugar, brown – 296 g white = eggs + liquid……………………….. 148 g /2 = 74 g
500 ml milk + eggs = sugar…………………………………………………………….. 250 ml.
250 ml (124 g) Nutty wheat flour with added bran 96+28
375 ml (186 g) Cake Flour 146+40…………………………………………………. 121 g flour
60 g bran 242 g flour + 68 g bran = 310 g nutty wheat………………………….. 34 g bran
5 ml salt………………………………………………………………………………………. 2.5 ml
5ml vanilla essence…………………………………………………………………………. 2.5 ml
10 ml bicarbonate of soda………………………………………………………………….. 10 ml
400 g Raisins…………………………………………………………………………………. 200 g
The mixture for these delicious, healthy muffins can be stored in an airtight container, refrigerated for up to 30 days, and used as needed. My late mother loved this recipe and used to make it often. She always added raisins or sultanas. These are very flexible. I once ran out of
Nutty Wheat Flour and substituted in some brown bread flour and they were still just as lovely!
Notes:
To make your own wheat bran or Nutty Wheat flour: Use a ratio by weight of 22 % bran to Cake flour instead which is by far the easiest method.
If you would like to half the recipe see the very bottom of the page where I have halved it.
Optional to add is 400 g (300 ml) orange marmalade) in place of sugar for a fruitier flavor. Even the zest of oranges may be added to boost vitamin C for winter or alternatively serve it with my favorite 3 fruit marmalade.
My favorite Schmaltzy Bran Muffins if you click here. ;)
Ingredients:
2 eggs, large
125 ml oil OR Schmaltz
375 ml (300 g) soft brown sugar or 298 g white sugar
500 ml of milk
250 ml (124 g) Nutty Wheat Flour -OR- 192 ml (96 g) cake flour + (114 ml) 28 g bran
375 ml (186 g) Snowflake Cake Flour
500 ml (60 g) Snowflake digestive bran
5 ml of salt
5 ml vanilla essence
10 ml bicarbonate of soda
400 g Safari fruit cake mix, raisins, sultanas or dates
Method:
1. Whisk eggs, oil, and sugar together.
2. Add remaining ingredients and mix until combined.
3. Pour the mixture into an airtight container and allow to stand in the refrigerator overnight.
4. Spoon into well-greased muffin tins, filling each two-thirds full. Bake in a preheated oven at 180 C (350 F) for 20 – 25 minutes.
5. Serve hot with butter.
Variations:
Add 250 ml chopped walnuts or pecan nuts to the mixture.
Substitute fruit cake mix and dates with 500 ml sultanas or raisins.
15 ml grated orange rind may also be added to your ingredients.
Below the original recipe source – Think it comes from a South African recipe book called “Stalk Baking.”
You can see there is a little boo-boo in the recipe, where they got a few measures wrong, so I have corrected them in my typed draft. See cake formula using weights, not volume: Sugar = flour. Eggs = fat. Eggs + Liquid = Sugar. 1 teaspoon of baking powder for every 1 cup of flour. 1/4 teaspoon baking soda for each 1 cup of flour (baking soda is used if the recipe has a considerable amount of acidic ingredients). Don’t forget the 1/2 teaspoon of salt as a flavor enhancer.Basic Cake Formula by weight, not volume: Sugar = flour (You can half the sugar in the ratio of 50 / 100). Eggs = fat. Eggs + Liquid = Sugar. 1 teaspoon of baking powder for every 1 cup of flour. 1/4 teaspoon baking soda for each 1 cup of flour (baking soda is used if the recipe has a considerable amount of acidic ingredients). Don’t forget the 1/2 teaspoon of salt as a flavor enhancer.
To make Nutty Wheat flour with a ratio of 22% bran to 100% flour
2 eggs = fat………………………………………………………………………………… 1 egg
125 ml oil = eggs………………………………………………………………………….. 62.5 ml
375 ml (300 g) sugar, brown – 296 g white = eggs + liquid……………………….. 148 g /2 = 74 g
500 ml milk + eggs = sugar…………………………………………………………….. 250 ml.
250 ml (124 g) Nutty wheat flour with added bran 96+28
375 ml (186 g) Cake Flour 146+40…………………………………………………. 121 g flour
60 g bran 242 g flour + 68 g bran = 310 g nutty wheat………………………….. 34 g bran
5 ml salt………………………………………………………………………………………. 2.5 ml
5ml vanilla essence…………………………………………………………………………. 2.5 ml
10 ml bicarbonate of soda………………………………………………………………….. 10 ml
400 g Raisins…………………………………………………………………………………. 200 g
125 ml oil = eggs………………………………………………………………………….. 62.5 ml
375 ml (300 g) sugar, brown – 296 g white = eggs + liquid……………………….. 148 g /2 = 74 g
500 ml milk + eggs = sugar…………………………………………………………….. 250 ml.
5 ml salt………………………………………………………………………………………. 2.5 ml
5ml vanilla essence…………………………………………………………………………. 2.5 ml
10 ml bicarbonate of soda………………………………………………………………….. 10 ml
400 g Raisins…………………………………………………………………………………. 200 g