You will need
1 x 700 g Ina Paarman’s Raisin & Bran Muffin Mix
75 g fresh or dried dates, roughly chopped
¾ cup (180 ml) strong rooibos tea
2 extra large eggs, at room temperature
½ cup (125 ml) canola oil
1 cup (250 ml) plain full cream yoghurt
1 cup (250 ml) fresh full cream milk
½ cup (50 g) pecan nuts, chopped
How to make your own baking paper muffin cups.
Adjust the oven rack to the middle position. Preheat oven to 180°C.
Line muffin pans with 16 baking paper muffin cups (See Ina’s Tip).
Place chopped dates and supplied raisins into a smallish micro-safe bowl.
Pour the rooibos tea over and microwave for 1 – 2 minutes. Leave to stand.
Beat eggs and oil for 1 minute on high speed until well blended.
Add yoghurt and milk and beat for another minute on high speed.
Add half the chopped nuts, all of the soaked fruit, remaining tea and dry Muffin Mix.
Stir by hand with a spatula or wooden spoon ± 40 times until uniformly blended. (Do not beat).
Spoon mixture into paper cups. Top muffins with remaining chopped nuts.
Bake for 30 – 35 minutes.
Serve with butter.