(You can store this muffin mixture in sealable jars in the fridge for up to a month).
INGREDIENTS
5 cups bran.
1 cup oats.
2 cups boiling water.
1 cup oil.
1 3/4 cup brown sugar.
4 eggs, beaten.
4 cups buttermilk.
5 teaspoons bicarbonate of soda.
2½ cups cake flour.
2½ cups wholewheat flour.
2 teaspoons salt.
cupcake cases.
ADDITIONS
2 cups chopped mixed dried fruit OR chopped nuts OR coarsely chopped apple OR banana OR grated carrot.
Method
In a bowl mix together the bran, oats and boiling water.
Add the oil, and leave to cool slightly.
Add the brown sugar, eggs and 3 cups of the buttermilk.
Mix.
Mix the remaining 1 cup buttermilk with the bicarbonate of soda.
Add the bicarbonate of soda mixture to the bran mixture.
Add the cake flour, wholewheat flour and salt.
Mix well.
Spoon the mixture into clean jars and seal them.
Store the jars in the fridge until needed.
Preheat oven to 220°C.
Grease muffin pans well with butter OR margarine OR non-stick spray.
Place cupcake cases in the hollows of the muffin tins and grease well.
Add any of the additions to the batter. (About 1/3 cup for ever 2 cups of batter).
Fill the prepared muffin tin hollows two-thirds with the batter.
Bake for 20 minutes or until done and a testing skewer inserted into the muffins comes out clean.
Leave the muffins to cool slightly in the tins.
Turn out onto a wire rack and leave to cool completely.
Serve with butter and grated cheese.
