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Bran and date muffins

Bran and date muffins recipe

bran and date muffins




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    • 190 ml (105 g) cake flour
    • 190 ml (105 g) whole-wheat flour
    • 375 ml (45 g) digestive bran
    • 20 ml baking powder
    • 3 ml bicarbonate of soda
    • 3 ml salt
    • 300 ml (180 g) pitted dates, roughly chopped
    • 50 ml soft brown sugar
    • 125 ml Clover Danone NutriDay Plain Low-fat Yoghurt
    • 100 ml Clover Sour Cream
    • 75 ml (65 g) Clover Mooi River Butter, melted
    • 50 ml golden syrup
    • 2 eggs
    • To serve
    • Clover Butro Spread Butter Spread
    • Clover Mature Cheddar, grated

    Sift the flour, bran, baking powder, bicarbonate of soda and salt together.

    Add the dates and sugar and mix through.

    Beat the yoghurt, cream, butter, syrup and eggs together.

    Gradually add to the dry ingredients and lightly mix until moistened.

    Do not over mix, batter can still be lumpy.

    Spoon into the greased hollows of a muffin pan.

    Bake for 20 - 25 minutes or until muffins spring back when lightly pressed with finger.

    Allow to cool slightly before turning out onto a wire rack.

    Serve warm or at room temperature with butter and cheese.