Day 17 - 30 Day Bran Muffins

These 30 Day Bran Muffins are a fantastic staple to keep in your fridge. Mix the batter up once and only bake as many muffins as you need at a time. This means freshly baked muffins every time! The Bicarbonate of Soda allows the mixture to rise in the oven, even days after mixing.

Photo Credit: Tasty Kitchen.com

30 Day Health Muffins

Ingredients:
2 Eggs
1/2 C Oil
1 1/2 C Soft brown sugar
2 C Milk (DF: Rice milk)
2 C Cake flour
1 1/2 C  Wheat Bran
(or 1 1/2 C Flour plus 2 C Whole Wheat flour aka Nutty Wheat)
1 tsp Salt
1 tsp Vanilla Essence
2 tsp Bicarbonate of Soda
1 C Raisins, or fruit cake mix, or 1 grated apple plus 1/2 C Raisins

Method:
1. Whisk eggs, oil and sugar together.
2. Add remaining ingredients and mix until combined.
3. Pour the mixture into an air tight container and allow to stand in the fridge overnight.
4. Spoon into Silicon muffin cups, filling each two-thirds full.
5. Bake in a preheated oven at 180*C for 20-25 minutes.
6. Serve fresh and hot with butter!

Makes 48

Ginger Bread Men Muffins

A Friend of mine Adri, gave me this darling Ginger Bread Man baking tray for my birthday and I couldn't wait to try it out!
 

It was Danica's 10th Birthday Party this weekend so we thought it was a perfect opportunity to make some cute little Gingerbread men, except she wanted them iced as little Bikini Girls

and Beach Boys!

The pan came with a recipe and it worked like a charm. These aren't biscuits, but more like little cakes/muffins.

Gingerbread Men (Gluten, Wheat & Dairy free option available)

Ingredients:
1 1/2 C Flour (Gluten free flour)
1/4 C Brown Sugar
1/2 tsp Baking powder
1/2 tsp Bicarbonate of soda
1 Tbsp Cocoa Powder
1 tsp Cinnamon
1 tsp Ground Ginger
1/2 C Margarine (Dairy free Margarine like Wooden Spoon)
1/2 C Syrup
1 Egg
1/2 C Hot water

Method:
1. Preheat your oven to 170*. Lightly spray the tray with non-stick spray.
2. In a bowl, combine flour, sugar, baking powder, bicarb, cocoa, cinnamon & ginger.
3. In a jug mix margarine, syrup, egg and hot water until well combined.
4. Pour the liquid into the dry ingredients and mix with a beater for 2 minutes.
5. Spoon batter into each man, less than half way up. (it will rise)
6. Bake for 15-18 minutes. Allow them to cool in the pan for 5 minutes before gently removing each man onto a cooling rack. (Note: If the muffins rose too much at the tummy, I cut them flat while still in the pan)
7. Make glace' icing (mix 200g icing sugar, with a couple of drops of water until it's the right consistency  smooth but not runny. Add colouring if desired) and pipe clothes or decorations onto each man.

* This recipe would make ginger muffins just as nicely in a regular muffin tray

Makes 18 Gingerbread people

South African Banana Bread

This recipe belongs to my dear Mother, not sure who she inherited it from, but it's the best Banana Bread Recipe I have ever come across. Don't be tempted to add more bananas as I find it makes the bread too heavy and so it sinks once you take it out the oven. Why fix what isn't broken right! Stick to this recipe and you'll enjoy sweet success mmmmmmm......
Note: I make mine Dairy and Wheat/Gluten free, so I've added Dairy Free and Wheat Free notes for those with allergies

South African Banana Bread

Ingredients:
1/2 Cup Margarine (DF: use Wooden Spoon Margarine)
1 Cup Sugar
2 Jumbo Eggs
1 Cup Mashed Bananas (2 large, 4 small)
1 tsp Vanilla essence
2 Cups Flour (W/GF: Replace with equal quantity of Gluten free flour mix)
1/4 tsp Salt
1/4 tsp Bicarb (baking soda)
2 tsp Baking powder
1/2 Cup Milk (DF: Replace with rice or soya milk)

Instructions:
1. Preheat the oven to 180*C
2. Cream margarine and Sugar.
3. Add eggs, banana, and vanilla essence and mix well.
4. Add sifted dry ingredients and milk alternately, mix well.
5. Turn into a greased loaf tin. (don't fill more than 4/5, it will overflow)
6. Bake for 60-65 minutes.

Muffin Variation:
1. Follow steps 1-4 above.
2. Pour batter into muffin cups, filling 4/5.
3. Bake for 30 minutes
4. Makes 12-18 depending on size