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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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You and your family can have these muffins every day for breakfast or lunch without any fuss as this mixture can be kept in the refrigerator for a month. They're great for popping into kiddie's lunch-boxes. Just bake as many as you need, as required. The yield given is approximate as this depends on the size of your muffin tins. Ingredients:
6 cups nutty wheat flour |
4 cups cake flour |
8 cups all-bran cereal (the cereal is preferable to bran) |
1 kg raisins |
5 cups brown sugar |
2 1/2 tablespoons bicarbonate of soda |
8 cups milk (reconstituted powdered milk is fine) |
2 cups sunflower oil |
8 eggs |
1 pinch salt |
4 teaspoons vanilla essence |
Directions:
1. Mix all ingredients together and refrigerate overnight (Can keep for a month).
2. Bake as required at 180 C for approximately 25 minutes.
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