Yup you read it right. This muffin batter will keep well in the refrigerator for a month and so these muffins are called 30-day muffins. They are sugar free too! and if you use rice or soy milk, they will become dairy free as well.
Loaded with pumpkin seeds, wholemeal flour and bran, the texture of these muffins is chewy but not dense. They are packed with nutrition but are also delicious. A perfect breakfast and a lunch box treat. See those pumpkins seeds on the top? they get lightly toasted in the oven and taste crunchy and absolutely yummy!
Though the batter keeps well for 30 days, it does thicken over time, so thin out slightly by whisking in a little more milk to make the mixture sloppy.
Recipe Source: Cake by Rachel Allen.
Makes 12 Muffins.
Ingredients
135 grams / 4.7 ounces / 1 cup plus 1 tablespoon all purpose or plain flour.
1 teaspoon soda bi carb.
1/2 teaspoon regular salt.
135 grams / 4.7 ounces / 1 cup plus 1 tablespoon wholemeal flour.
35 grams / 1.2 ounces / 2/3 cup bran.
35 grams / 1.2 ounces / 1/4 cup pumpkin seeds plus 1 ounce / 20 grams for sprinkling.
2 large eggs at room temperature.
140 ml / 4.7fl ounces / 1/2 cup plus 1 tablespoon light agave syrup.
70 ml / 2.4fl ounces / 1/4 cup plus 2 teaspoons any flavorless oil.
35 ml / 2 ounces / 1 tablespoon plus 1 teaspoon milk.
Method
Preheat oven to 220 degrees C / 430 degrees F. Line a muffin tray with paper liners or grease and flour the tray.
In a bowl, sieve together the plain flour and soda bi carb. Add the salt, wholemeal flour, bran and pumpkin seeds. Whisk the dry mixture using a hand held whisk until all the ingredients are thoroughly blended.
In another bowl or measuring jug, beat the eggs, agave syrup, oil, and milk using the same hand held whisk.
Create a small well in the dry ingredients and pour all the wet mixture at once into the dry ingredients. Fold the mixture with a spatula and mix until just combined. It is absolutely fine if there are few small lumps in the batter but do not over mix it.
Divide the batter evenly among the cups and sprinkle the pumpkin seeds. Bake the muffins in the preheated oven for 5 minutes. Reduce the oven temperature to 200 degrees C / 390 degrees F and bake for another 10 minutes or until the muffins are golden brown and are springy to the touch.
Place the muffin pan on a wire rack to cool for about 5 minutes. Remove the muffins from the pan and place on the wire rack to cool completely.
Enjoy your home made 30-day Bran and Pumpkin Seed Muffins!
Happy Baking!!!
Storage Suggestions: Muffins are best eaten on the same day or they can be frozen in a ziplock bag or an airtight container for up to a month.
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