Must Make Muffins

Posted on August 30, 2012 by thecompletebook

Seriously, you MUST make these muffins. They are fantastic! I got this wonderful recipe from my Aunty Christine who seriously knows what she is talking about when it comes to baking. The mixture needs to stand in the fridge overnight but it is well worth the wait and if you bake the entire mixture (24 muffins) they freeze beautifully too! Once defrosted, they are as fresh as if they were just baked. Oh and they stay fresh for days after baking too so these are perfect as lunch box fillers. Alternatively keep the mixture in the fridge and bake 6 or 12 at a time. Thanks again for the awesome recipe Aunty Christine.🙂

Must Make Muffins

makes 24

Ingredients

1½ cups brown bread flour
1 cup bran
1 cup oats
¼ cup brown sugar
3tsp bicarbonate of soda
1tsp cinnamon
1tsp ginger
1tsp nutmeg
1tsp salt
1 cup raisins
1 cup chopped dates
2 cups grated apple
1 banana mashed ± ⅓ cup
2 eggs
4 tsp vanilla essence
¼ cup oil
2 cups milk

Method

Combine all of the ingredients, cover and refrigerate overnight.
Preheat the oven to 180°C.
Stir the ingredients and divide amongst 24 prepared muffin tins lined with paper cases.
Bake for approximately 20 minutes until a skewer inserted comes out clean.

54 thoughts on “Must Make Muffins”

Choc Chip Uru on August 30, 2012 at 07:56 said:

I believe you my friend these look incredibly moist😀

Cheers
Choc Chip Uru

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- thecompletecookbook on August 30, 2012 at 08:48 said:
  
  CCU, I know you more of a chocolate fan but these are fant-tab-ulous! Have a happy day.🙂
  
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Tandy on August 30, 2012 at 08:53 said:

I used to make a recipe similar to this! I wonder where it is? Cupcakes about to feature on my blog🙂

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- thecompletecookbook on August 30, 2012 at 10:01 said:
  
  Looking forward to reading about your cupcakes Tandy. Have a lovely day.🙂
  
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Misky on August 30, 2012 at 09:40 said:

These look to be VERY healthy, too! Yum!

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- thecompletecookbook on August 30, 2012 at 10:01 said:
  
  Hi Misky, these are in fact very healthy unlike most “health” muffins and I must say that I am seriously addicted to them! Have a super day.🙂
  
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Karista on August 30, 2012 at 10:42 said:

These look fantastic Mandy! Definitely going to make these, and they’d be great for back to school quick breakfast. Yummy!

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- thecompletecookbook on August 30, 2012 at 10:51 said:
  
  HI Karista, these are absolutely the perfect back to school breakie. Enjoy. Have a super day.🙂
  
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Angie@Angie's Recipes on August 30, 2012 at 12:33 said:

These muffins look super moist! With the combo of banana, raisin and apple, they are sure a must-bake!

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- thecompletecookbook on August 30, 2012 at 16:37 said:
  
  I am sure you will enjoy them as much as I do Angie. Have a super day.🙂
  
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Hotly Spiced on August 30, 2012 at 13:29 said:

These do look like amazing muffins and I love how the mixture keeps in the fridge and how the muffins stay fresh for a few days after baking. I’ll have to try these – they sound very healthy too xx

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- thecompletecookbook on August 30, 2012 at 16:37 said:
  
  I look forward to hearing how you enjoy them Charlie. Have a happy day.🙂 xo
  
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Kristy on August 30, 2012 at 15:10 said:

Ooh! These do sound good! Thank you Aunt Christine!

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- thecompletecookbook on August 30, 2012 at 16:38 said:
  
  Aunty Christine has got some brilliant recipes up her sleeve Kristy. Have a great day.🙂
  
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ChgoJohn on August 30, 2012 at 15:34 said:

Finally a muffin recipe that won’t leave me eating 3 muffins for a week. Being able both store the batter in the fridge and freeze the excess muffins means I can pretty much enjoy a fresh muffin whenever I want. Thanks, Mandy!

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- thecompletecookbook on August 30, 2012 at 16:39 said:
  
  Super cool hey John! They do call you from the freezer though so be careful… Have a great day.🙂
  
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Bluejellybeans on August 30, 2012 at 16:14 said:

They sound delicious and look even better!

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- thecompletecookbook on August 30, 2012 at 16:39 said:
  
  Packed full of deliciousness Giovanna. have a lovely day.🙂
  
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spicegirlfla on August 30, 2012 at 17:22 said:

okay, you’ve convinced me! I’m baking these muffins! Espeically since I spotted the dates and I’ve got some freshly purchased dates I’ve been eager to use in a recipe!

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- thecompletecookbook on August 31, 2012 at 09:56 said:
  
  Brilliant Spice – I look forward to hearing how you enjoy these. I have just eaten ANOTHER one! Have a super weekend.🙂
  
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Sarah on August 30, 2012 at 17:37 said:

What a fabulous list of ingredients….all flavors I love. How great that they can be frozen too. Thank you Mandy!

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- thecompletecookbook on August 31, 2012 at 09:58 said:
  
  These are so darn addictive Sarah that I get a bit worried when I scoop the last of the mixture into the muffin tins, thinking if I have enough of the ingredients to make another batch. Have a beautiful weekend.🙂
  
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My Inner Chick on August 30, 2012 at 18:18 said:

Mandy,
Oh, I have everything to make these little gems, except the brown flour!!! DARN! Xxx mmmmmmmmmm

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- thecompletecookbook on August 31, 2012 at 09:59 said:
  
  No matter Kim, use white flour – they will be equally as good – promise! Have a beautiful weekend.🙂 xo
  
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Bam's Kitchen on August 31, 2012 at 02:47 said:

A great idea and quite healthy snack idea for my boys for after school. Take care, BAM

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- thecompletecookbook on August 31, 2012 at 09:59 said:
  
  I am sure your boys will polish these off in no time at all Bam. Have a lovely weekend.🙂
  
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thedrivencook on August 31, 2012 at 14:10 said:

What is brown bread flour? Is that wheat? And I’m guessing by “coats” you meant oats? Sorry, just a muffin fanatic here! They look good and healthy.

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- thecompletecookbook on August 31, 2012 at 14:30 said:
  
  Oh my goodness, I saw the error but never corrected it – thank you for picking up it Ashley, it is indeed oats! To be “technically” correct, brown bread flour is white bread wheat flour, to which approximately 12% fine wheaten bran has been added. Quite frankly I am positive that any flour (cake, all purpose etc) would all work exceptionally well in these muffins. Happy baking and I look forward to hearing how you enjoy these. 🙂
  
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Jed Gray (sportsglutton) on August 31, 2012 at 20:59 said:

Bookmarked for the fall!! Have a great weekend Mandy.🙂

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- thecompletecookbook on September 2, 2012 at 13:23 said:
  
  Sadly I will be having these through all 4 seasons not stop! Hope you have been having an awesome weekend too Jed.🙂
  
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Savory Simple on September 1, 2012 at 04:03 said:

How delicious!

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- thecompletecookbook on September 2, 2012 at 13:23 said:
  
  And oh so moreish! Have a super day.🙂
  
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Karen on September 2, 2012 at 01:42 said:

Apples, bananas, dates and raisins…they have to be so very moist and delicious.

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- thecompletecookbook on September 2, 2012 at 14:12 said:
  
  That they are Karen – and they stay fresh for the longest time too! Have a super week ahead.🙂 xo
  
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dianeskitchentable on September 2, 2012 at 02:07 said:

Okay, you’ve certainly convinced me!

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- thecompletecookbook on September 2, 2012 at 13:25 said:
  
  Excellent news Diane. I look forward to hearing how you enjoy them. Have a super week ahead.🙂
  
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Jen on September 2, 2012 at 16:08 said:

These look fantastic! I must make them😉 love the name!

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- thecompletecookbook on September 3, 2012 at 09:44 said:
  
  Thanks Jen! It’s all in the name.😉 Have a super week ahead.🙂
  
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Barbara Bamber | justasmidgen on September 2, 2012 at 18:18 said:

I can tell by reading through the list of ingredients that this muffin recipe would be fantastic.. what a rich and yummy muffin!! Perfect for fall I think.. and I love that it can be kept in the fridge until you make them fresh! xx

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- thecompletecookbook on September 3, 2012 at 09:44 said:
  
  This is one of those recipes that you just get to like more and more and more Smidge! Have a super week ahead.🙂 xo
  
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  - Barbara Bamber | justasmidgen on September 3, 2012 at 16:24 said:
    
    You too!!
    
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    - thecompletecookbook on September 3, 2012 at 16:32 said:
      
      🙂 xo
      
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Roxana | Roxana's Home Baking on September 3, 2012 at 00:29 said:

is brown bread flour the same as whole wheat flour?
these muffins sound delish Mandy!

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- thecompletecookbook on September 3, 2012 at 09:46 said:
  
  Hi Roxana, whole wheat flour has a coarse wheat bran where brown bread flour has just wheat bran. Whole wheat flour will be even nicer in these. Hope you give them a try. Have a super week ahead.🙂
  
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Sally on September 3, 2012 at 13:26 said:

How can I refuse?! Bookmarked.

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- thecompletecookbook on September 3, 2012 at 16:31 said:
  
  Thanks Sally! Have a super week ahead.🙂
  
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Purely.. Kay on September 3, 2012 at 20:24 said:

You are so right.. I must make these muffins. Pronto🙂. They look so delish

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- thecompletecookbook on September 3, 2012 at 20:47 said:
  
  These are super delish Kay. Glad you will be making them. Have a super week ahead.🙂
  
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Promenade Claire on September 4, 2012 at 11:09 said:

These muffins do look so good, the addition of oats and bran appeals to me. What might be a slight problem is that I’ve run out of freezer space – ooops we’ll hav eto eat them all, or maybe I could be good and share🙂

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- thecompletecookbook on September 4, 2012 at 16:55 said:
  
  Wish I could use the excuse of no freezer space Claire – I just eat too many! They do make a lovely gift too! Have a super day.🙂
  
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Nami | Just One Cookbook on September 6, 2012 at 05:48 said:

I see bran in some of muffins before but I actually don’t know what it tastes like. Most likely I had it without realizing it’s bran though. I like the part that these freeze well and they are still fresh. As I don’t bake often, “freezing” and keeping them longer (less baking time) sounds very attractive. Haha I’m silly… =P

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- thecompletecookbook on September 6, 2012 at 09:49 said:
  
  You don’t really taste the bran as such Nami, it is more there for the healthiness of it all. Hope you get to make these soon. have a lovely day.🙂
  
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Pingback: Raspberry Jam Muffins – Karista's Kitchen
- thecompletecookbook on February 9, 2013 at 07:35 said:
  
  Thank you for the blog love Karista. 🙂 xo
  
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