Rooibos Bran Muffins
50 g (420 ml) bran
250 ml warm, strong Rooibos
125 g (135 ml) margarine
150 g (180 ml) brown sugar
500 ml buttermilk
240 g (430 ml) cake flour
65 g (125 ml) wholewheat flour
15 ml bicarbonate of soda
2 ml salt
280 g (7 x 250 ml) All Bran flakes, crushed
100 g (250 ml) pecan nuts, chopped
150 g (250 ml) raisins
1. Preheat the oven to 180 °C. Grease a muffin pan or line with pieces of baking paper.
2. Mix the bran, Rooibos and margarine and allow to cool.
3. When the bran mixture is cool, add the rest of the ingredients and mix well.
4. Fill the muffin cups half to two-thirds of their depth and bake for 30 minutes, or until a toothpick inserted into the centre of a muffin comes out clean. Turn the muffins onto a wire rack to cool.
The dough can be kept in the refrigerator in a tightly sealed container for 2 weeks.
Makes 18 muffins