These are my favourite muffins!
The mixture makes 30 muffins and will keep in the fridge for 30 days. I make a mixture and bake a small batch when I fancy one for brekkie or a snack. The mixture doesn’t actually last that long in our house – lol!
Adapted slightly from my mum’s 30-day muffin recipe – thanks, mum!
2 large eggs or 2 tbsp of chia seeds soaked in 1/2 cup of water or soya milk (for 15 mins)
1 cup of unrefined sugar
1/2 cup olive oil
2 cups of soya or almond milk
2 1/2 cups of flour, I used Kamut flour (you could use stone ground wheat if you are ok with gluten)
2 1/2 tsp bicarb
1 tsp Himalayan rock salt
2 cups of spelt or oat flakes
2 cups of fruit mix (I used a mixed peel, orange and lemon peel chopped finely)
Preheat oven to 200 C& line muffin tin with cases or grease and flour them.
Sift flour, salt and bicarb together.
Beat eggs until pale yellow.
Gradually add the sugar, mix well, then add the oil while beating.
Add the milk and dry ingredients alternately and mix well.
Stir in the fruit mix.
Spoon into muffin cases/tin until 3/4 full.
Bake for 15-20 minutes or until cooked through.
Yummo! try not to eat them all at once.