Recipe

Day-before muffins

Dec 31, 2010 1:00pm
  • 10 mins preparation
  • 50 mins cooking
  • Serves 6
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Ingredients

Day-before muffins
  • 2/3 cup (100g) coarsely chopped dried apricots
  • 1/2 cup (95g) coarsely chopped dried figs
  • 1 1/3 cup (95g) all-bran breakfast cereal
  • 1 1/2 cup (375ml) skim milk
  • 1 1/4 cup (275g) firmly packed dark brown sugar
  • 1 1/4 cup (185g) self-raising flour
  • 1/2 cup (60g) pecans, chopped coarsely

Method

Day-before muffins
  • 1
    Combine apricot, fig, cereal, milk and sugar in a large bowl; mix well. Cover; refrigerate mixture overnight.
  • 2
    Preheat oven to 200°C (180°C fan-forced). Grease a six-hole (¾-cup/180ml) texas muffin pan.
  • 3
    Stir flour and nuts into apricot mixture. Spoon mixture into pan holes; bake about 25 minutes. Serve muffins hot or cold.

Notes

If you have overnight guests or friends coming for breakfast, prepare the recipe ahead for a breakfast of muffins fresh from the oven! The muffin batter is partially made the day before and refrigerated overnight, needing only a few more minutes of preparation before baking and serving.

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