There is nothing nicer than fresh bran muffins for breakfast.
The beauty about this recipe is that the dough can be stored in the fridge for up to 2 weeks so prep the recipe today and then bake your muffins as you want them throughout the week.
Rooibos Infused Bran Muffins
280g Crushed Bran Flakes
250ml Warm Strong Rooibos
100g Peacan Nuts - chopped
150g Brown Sugar
240g Cake Flour
65g Wholewheat Flour
Mix bran, Rooibos and Marge - allow to cool.
Once cooled - add all other ingredients and mix well.
Bake at 180 degrees in a greased muffin pan as required.