I’ve been baking these muffins for years – they’re so easy, don’t require an electric mixer, and are an ideal whip-up-a-batch-in-a-jiffy filler for hungry hoards.
*Runners, be warned: if you’re running a race the next day, best keep away from these – they’re a great way to get your system moving in more ways than one!
1 (or 2 smaller) jumbo-sized egg
½ cup sunflower oil
½ cup brown sugar
2 cups bran
2½ cups nuttywheat
2 cups milk
1 tsp vanilla essence
1 tsp bicarb
1 tsp mixed spice
2 tsp powdered ginger (or more if you’re brave)
generous handful raisins / sultanas
generous handful cashews, roughly chopped
- Hand mix all ingredients in a large bowl.
- Leave to rest for 15 mins (or don’t, if you’re in a hurry).
- Spoon generously into deep muffin tray (I use a silicon muffin tray so I don’t have to grease it).
- Bake at 180°C for 20 mins, or until tops of muffins are crunchy and cracked.
(Makes about 8)