30-day Muffins

This raw muffin mixture from Rachel Allen actually keeps in the fridge for 30 days. It even gets better as it sits!
By Rachel Allen
30-day Muffins
  • Rating:
  • Serves: makes 15-20 muffins
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 2 eggs
  • 225 g dark brown sugar
  • 500 ml milk
  • 1 tsp vanilla extract
  • 120 ml sunflower oil
  • 140 g dates, chopped
  • 110 g raisins
  • 370 g plain flour
  • 1/2 tsp salt
  • 110 g wheat or oat bran
  • 3 tsp bicarbonate of soda


1. Whisk the eggs and sugar together, and pour in the milk and vanilla. Stir well.

2. Add the sunflower oil, dates and raisins. Sieve the flour with the bicarbonate of soda and salt, and add to the mixture with the bran. Mix again and cover tightly until needed - this mixture will keep in the fridge for up to 30 days (during which time the bran will swell).

3. Preheat the oven to 180C/gas 4.

4. Stir the mixture before using. Fill muffin cases in a muffin tin until three quarters full. Bake for 15-20 minutes, or until firm to the touch and golden.

5. Cool on a wire rack before serving.

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