This is an old recipe that I used in my restaurants, it saves you time, and what can be better than having some fresh muffins in just a few minutes?

You can easily half the recipe, or you can bake and freeze your muffins, they last up to 3 months. And yes, it lasts 30 days, just keep your container tightly closed, and don't worry if the mixture darkens a bit, just stir through before use.

If you want to add some extra flavor to the mix, you can add;

Raisins * currants * blueberries * pecan nuts * chopped dates * cranberries * blackberries * grated apple * grated carrot * strawberries * diced apple or desiccated coconut.

Remember to only add these fillings to a separate bowl and add your original mixture to this, don't contaminate your original mixture.

You can substitute buttermilk with plain yogurt and if you don't have brown sugar, white sugar will work as well but the brown sugar adds more flavor.

For our Dutch friends here are some translations if you are not sure what to look for in the shops;

wheat bran - tarwezemelen * whole wheat flour - volkoren tarwemeel * buttermilk - karnemelk * plain/wheat flour - tarwebloem * bicarbonate of soda - baking soda * brown sugar - lichte basterdsuiker.

30-Day - Muffin Recipe

Ingredients

6 cups Wheat Bran

2 cups Boiling water

230g Butter at room temperature

3 cups Brown sugar

4 Eggs, whisked

750ml Buttermilk and another

250ml Buttermilk

5 teaspoons Bicarbonate of Soda

2 ½ cups Plain flour

2 ½ cups Whole-wheat flour

2 teaspoons Salt

Method

You will need a large airtight container that fits into your fridge. Remember to write the date on the lid so you know when you made it and when your 30 days are over.

In a very large bowl, mix the bran and boiling water, add the butter and mix well then let it cool down.

Whisk your sugar, eggs, and 750ml of buttermilk together till the sugar is dissolved, add to the bran mixture, and stir through.

Sift the bicarb over the 250ml buttermilk and mix to make sure you have no lumps, add to the bran mixture, and stir through.

In a separate bowl sift your flour and salt together (the husks caught in the sieve must be added back to the flour), add to the mixture, and stir through, don’t over-mix.

At this stage, you pour the mixture into your container and store it in the fridge.

When ready to use;

Heat oven to 200’C and grease your muffin trays or line a muffin tray with paper cases.

If you want to use the mix just like this, stir through the mixture in the container, and carefully fill the muffin cases 2/3 of the way up with the batter.

If you want to add extra ingredients to the mix, scoop out some of the mixtures into a separate mixing bowl and then add your extra ingredients and stir through, fill the muffin cases 2/3 of the way up with the batter.

Bake for 15-20 minutes.