Ingredients

500 ml cake flour (280g)
2 ml salt
150g Wheat Bix
250 ml mixed nuts, chopped (100g)
100 ml raisins (60g)
10 ml bicarbonate of soda
500 ml Clover Danone Buttermilk
250 ml soft brown sugar (200g)
140 ml Clover Springbok Unsalted butter (130g)
2 eggs

To serve:
Clover Farmstyle butter spread
Clover Cheddar, grated

• Sift the flour and salt together. Add the whole-wheat flakes, nuts and raisins.
• Dissolve the bicarbonate of soda in the butter milk.
• Cream the sugar and butter together. Add the eggs, one at a time, and beat well after each addition.
• Add the dry ingredients with the buttermilk into the egg mixture and gently mix through.
• Transfer to an airtight plastic container and refrigerate overnight.
• Preheat oven to 200°C.
• Spoon batter into the hollows of a greased muffin pan. Bake for 20 – 25 minutes or until muffins spring back when gently pressed with finger.
• Allow to cool for 5 minutes before turning out on a wire rack.
• Serve with butter and cheese.

Makes 12 muffins.

Tip: Muffin mix can be stored in refrigerator for up to 2 days.