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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 12 |
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A recipe from my friend, Elanore, here in the Isle of Man. You can make the batter and store them for up to 30 days in the refrigerator (sealed) before baking. Ingredients:
1/2 cup veg oil |
2 eggs |
1 cup nutty wheat flour (or regular wheat flour) |
2 cups digestive bran |
1 tsp salt |
1 1/2 cups cake flour (or regular flour minus 2 tbsp) |
1 cup mixed dried fruit |
1 1/2 cups brown sugar, packed |
2 cups milk |
1 tsp vanilla |
2 tsp baking soda |
1 cup chopped dates |
a sprinkle of mixed spices (cinnamon, nutmeg, allspice) |
Directions:
1. Beat OIL, SUGAR and EGGS until mixed.
2. Add REMAINING ingredients and mix well.
3. Allow to stand overnight in refrigerator, sealed in a plastic container.
4. When ready to bake:
5. Preheat oven to 375F/180C/Gas Mark 4.5
6. Spoon in to greased muffin tin, filling each compartment to the top.
7. Bake for 10-15 minutes, until toothpick inserted comes out clean. (do not open oven door until muffins look done before testing with a toothpick).
8. This batter will keep in the refrigerator up to 30 days before baking.
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