Whole-wheat Date and Nut Muffins

This is the ultimate health muffin. Mixing the muffins the night before helps to keep them moist for longer after baking.

Makes ± 16 muffins
Products in this recipe

Raisin & Bran Muffins

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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

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 raisins (supplied) 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 1 minute on high speed.

Add half the chopped nuts, 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.

Ina's Tip

How to make your own baking paper muffin cups.