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Rooibos Infused Bran Muffins

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

Ingredients:

50g Bran

280g Crushed Bran Flakes

250ml Warm Strong Rooibos

100g Peacan Nuts - chopped

150g Raisins

125g Margarine

150g Brown Sugar

2 Eggs

500ml Buttermilk

240g Cake Flour

65g Wholewheat Flour

15ml Bicarb

 

Method:

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.

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