Delicious sweet treats

30-day muffins

MAKES 15-20 MUFFINS

Yes, this raw muffin mixture actually keeps in the fridge for 30 days. In fact, it gets even better as it sits! Make up a batch and cook a few muffins every day for a month. The longer it sits in the fridge, the drier it gets, so you could add a tiny bit of water into the mix. This is the basic recipe, but you can replace the chopped dates and raisins with grated carrots, grated courgettes or chocolate chips with or without a bit of grated orange rind.

2 eggs
225g (8oz) dark brown sugar
500ml (18 fl.oz) milk
1 tsp vanilla extract
120ml (4 fl.oz) sunflower oil
140g (5oz) chopped dates
110g (4oz) raisins
2½ rounded tsp bread soda
½ teaspoon salt
370g (13oz) plain flour
110g (4oz) bran

Preheat the oven to 180°C/350°F/ gas 4. Whisk the eggs and sugar together, then add the milk and vanilla. Mix well, then add the sunflower oil, dates and raisins. In a separate bowl, sieve the bread soda and salt with the flour, add the bran and stir into the wet mixture. Mix again and cover tightly until needed. Stir the mixture before using. Put muffin cases into the muffin tin (or paper cases into bun cases) and fill three-quarters full. Cook for 15-20 minutes or until set and golden. Cool on a wire rack.