In Bogota, I had the privilege of being in the South African ladies club. It wasn’t actually a club, I am being silly but I met 2 great girls that were my age and in the baby phase and we spent lots of time together. We did lots of playing with babies, planned trips, went through a couple of exercise phases together, shared recipes, chatted about parenting, husbands and dreamed of when and how we would be living somewhere a little cleaner and safer that the BOG. A visit with Kima and Bronwyn rarely took place without Bronwyn’s bran muffins…or a cup of tea. The group slowly expanded as we met new friends. And the muffins and tea continued!

We now all find ourselves in places much cleaner and safer than Bogota. Whew. And even now, every couple of months I get a craving and mix up a big double batch to pop in the fridge and pull out when we need them. They are the kind that you can mix up and will last 30 days in the fridge. You scoop out batter into muffin tins and you have fresh hot muffins in minutes. They were the perfect solution post-baby because we were all growing tired of cereal and yogurt. They are so easy to mix up and you can add or subtract based on what your family likes. Owen is my super picky guy as I have mentioned before and I was able to make him think he was getting cupcakes for breakfast. After seeing that he would eat them I stirred in some pumpkin puree to his batch and sure enough I bamboozled him on that too! He loves them.

ta da! don’t they look yummy!

I asked Bron if she would mind me sharing this around and she agreed! So here it is in her writing! If you need me to decode for you let me know (hint: bi carb is their word for Baking Soda)

Is nice and easy so here goes:

2  EGGS
half cup OIL
1 and a half cups BROWN SUGAR
2 and a half cups MILK
2 cups DIGESTIVE BRAN
2 and a half cups NUTTY WHEAT FLOUR OR JUST NORMAL SELF RAISING WHEAT FLOUR  (I use whatever flour I have..normally a mix of wheat and white all purpose flour)
half tsp SALT
2 and a half tsp BI-CARB OF SODA
1 tsp VANILLA ESSENCE
2 tsp CHOPPED OR SLICED ALMONDS (or any other nuts) – optional
500g DATES or RAISINS – optional
half cup COCONUT – optional
1 cup RAW OATMEAL- optional

Mix all ingredients together and place in an airtight container overnight in the fridge.  Half fill muffin pans and bake for 20min at 350 degrees  on middle shelf.  This mixture keeps for 30days in the fridge so you can just bake them whenever you want fresh.  Most of the time I double up the mixure as I make everyday.  It doubles up fine.  You can add or take out any of the following as you please to your taste: raisins, dates, nuts, coconut, oats

ENJOY!

Thanks, Bronwyn! Hope you are surrounded by some friends eating these now! I am sure they will be asking for your recipe!