Muffins are currently my go-to breakfast. Because time in the mornings is always short, I bake 1-2 batches of muffins, freeze them, then pop them in the microwave for a hot, yet quick, healthy and satisfying breakfast.
I try to keep them as healthy as possible by leaving out the refined sugar (sugar highs are unpleasant - especially 7am sugar highs) and refined flour. These muffins fit the bill perfectly. They can even be baked fresh on the day - simply prepare the batter the night before, let it sit in the fridge overnight, then bake the muffins when needed.
These muffins are sooo soft and just plain goood.
Overnight date and bran muffins
Makes 12 large muffins
1 1/4 cups plain flour (I used wholemeal)
1 tsp bi-carb soda
1 tsp cinnamon
1/2 cup sugar (or honey)
1 3/4 cups unprocessed bran
125g dates, chopped
1/2 cup oil
1 1/2 cups milk
Sift and mix dry ingredients. Add dates, then combine wet ingredients. Cover and refrigerate overnight. Preheat oven to 180C and fill a cupcake tray 2/3 full with batter. Bake for 20 minutes. May also be mixed and cooked same day.
Adapted from AWW.