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These muffins are very nice and also very healthy; they have wheat bran, whole wheat, blueberries and chia seeds (all high in fibre) and they are also dairy free. In the book they are called “refrigerator muffins” because the base mix keeps in the fridge for a week.

I made half the recipe and that was enough for 18 (small/medium) muffins.

Step by step recipe below and list of ingredients at the end of the post!

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Place the All Bran and the sultanas in a bowl and pour the boiling water over. Allow to cool.

Sift the baking soda, salt and flour together.

Add the brown sugar and the chopped nuts (I used walnuts), and mix.

Add the wheatgerm (I couldn’t find any at the supermarket so I replaced it with wholemeal flour) and the bran flakes and combine thoroughly. Make a well in the centre of the dry ingredients.

Combine the eggs, oil and the All Bran and sultana mix.

Pour the wet ingredients into the well in the centre of the dry ingredients. Mix together lightly. You can store this base mix in the refrigerator for up to seven days if you want.

To use: pre-heat the oven to 170°C. Take 3 cups of the base mixture. Add the grated apple, frozen blueberries and chia seeds. Mix together lightly.

Place muffin cases in a muffin pan (as you can see in the photo I ran out of muffin cases so I fashioned some rustic ones out of baking paper), and fill the cases nearly to the top, as these muffins do not rise. If you wish, dust with brown sugar. Alternatively, you could top with extra blueberries and chia seeds. Bake for 20–30 minutes or until golden-brown.

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Refrigerator Muffins

From The Great New Zealand Baking Book, copyright © Hester Guy from HG Catering

Makes: 14 large muffins (4-5 batches) | Prep time: 10 minutes| Cook time: 20-30 minutes | Skill level: 1 (easy)

Ingredients

Base mix (enough for 4-5 batches)

• 2 cups All Bran
• 2 ½ cups sultanas
• 3 cups boiling water
• 1 tbsp baking soda
• 1 tsp salt
• 4 cups plain flour
• 2 cups dark cane sugar or brown sugar
• 1 ½ cups chopped nuts, e.g. freshly shelled walnuts, lightly browned almonds or Brazil nuts
• 1 cup wheatgerm
• 4 cups bran flakes
• 4 eggs
• 1 cup salad oil (canola)

Additions – to every 3 cups of base mix add:

• 1 apple, skin on, grated
• ½–1 cup frozen blueberries
• 1 tbsp chia seeds

Optional topping

• 1 tbsp dark cane sugar
• 1 tbsp sesame seeds

[DF]

Method

Place All Bran and sultanas in a bowl and pour boiling water over. Allow to cool.

Sift baking soda, salt and flour together. Add sugar and nuts, and mix. Add wheatgerm and bran flakes and combine thoroughly. Make a well in the centre of the dry ingredients.

Combine eggs, oil and the All Bran and sultana mix, and pour into the well in the centre of the dry ingredients. Mix together lightly. Store in the refrigerator for up to seven days.

To use: pre-heat oven to 170°C. Take 3 cups of the base mixture. Add grated apple, frozen blueberries and chia seeds. Mix together lightly.

Place muffin papers in large muffin pans, and fill papers nearly to the top as these muffins do not rise. If you wish, dust with cane sugar (I like the sweetness) and sprinkle with sesame seeds. Alternatively, you could top with extra blueberries and chia seeds. Bake for 20–30 minutes or until golden-brown.

Where to buy the book:

Bookreps New Zealand

Whitcoulls

Paper Plus