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Packed with fibre, these muffins can be whipped up the night before and baked in the morning for a delicious warm and filling breakfast.

IngredientsBrought to you by Essential Kids'

  • 300g (2 1/2cups) plain flour
  • 4 1/2 teaspoons bicarbonate soda
  • 1 tablespoon baking powder
  • 2 heaped teaspoons ground cinnamon
  • 1/8 teaspoon salt
  • 3/4 cup vegetable oil
  • 2 teaspoons honey
  • 1/4 cup molasses*
  • 1 cup light brown sugar, firmly packed
  • 1 teaspoon vanilla extract
  • 3 large eggs, lightly beaten
  • 500ml buttermilk
  • 1 cup toasted wheat germ*
  • 1 cup wheat bran (not the cereal)*
  • 1/2 cup pitted dates, roughly chopped
  • 1 cup raisins


Place the flour, bicarb soda, baking powder, cinnamon and salt into a mixing bowl and whisk together to combine. Set aside.

In another mixing bowl, place the vegetable oil, honey, molasses, brown sugar, vanilla, eggs and buttermilk, whisking together to combine. Add the wheat germ and wheat bran to the wet mixture, mix and let it stand for 10 minutes.

Meanwhile, place the dates and raisins into a small bowl and pour over boiling water to plump them up.

Add the dry mixture to the wet mixture and combine. Do not overmix. Finally, drain the raisins and dates and stir them gently into the mixture. Let the batter rest for at least an hour, but overnight is best.

When you’re ready to bake, preheat your oven to 200°C. Line a muffin tray with paper liners. Scoop heaping amounts of the mixture into each case.

Bake for 20 minutes. Serve warm or at room temperature. Suitable to freeze.

*Molasses, wheat germ and wheat bran are available at health food shops.

Kristy is a mother of three who loves feeding her family wholesome, nutritious and above all delicious food. She has her own food blog called The Life She Made where she posts family style recipes and talks about life as a stay at home mother.

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