My mother has been making a version of these muffins for years. The addition of molasses adds colour, moistness and depth of flavour. Try to get unsulphured molasses, which is available at just about any health shop. The beauty of it all is that this muffin mix keeps in the fridge for 3 weeks, which means you can spoon a large dollop into a muffin tray whenever your heart desires and have fresh muffins in minutes. So it’s worth making the large quantity I’ve given here. PS If you like mushroom tops, you will have to fill the trays up to full, but will end up with less muffins… I opted for more muffins!
Bran and date molasses muffins with toasted almonds
Makes, well, a lot!
1kg soft brown sugar
1kg cake flour
4t bicarbonate of soda
4t baking powder
1kg All Bran, crushed (I tend to leave it in the bag and bash it all up with a rolling pin)
2 litres milk
Whisk the eggs, sugar and oil together (you can do it by hand or use a mixer). Add the rest of the ingredients (setting aside a few almonds to place on top of the muffins). Remember that a lumpy batter often makes the best muffins! For best results, stand the mixture for at least 1 hour before baking.
Spoon into a muffin tray, topping each mound with flaked almonds. Bake in a preheated oven at 200˚C for 20 to 25 minutes.
The rest of the mixture will sit happily in the fridge, well covered, for three weeks.