Ingredients (Makes approx 30 muffins)

125 ml sunflower oil

1 cup dark brown or brown sugar

1 cup milk

2 eggs

1 tsp vanilla essence

1 cup brown flour

1½ cups cake flour

1 tsp bicarbonate of soda

1 cup oats

1 cup digestive bran / wheat bran

1 tsp salt

½ – 1 tsp cinnamon powder

1½ cups plain yoghurt

2 grated carrot  OR  2 grated apple  OR  2 mashed bananas OR  ½ cup raisins or fruit cake mix

½ cup sprinkle nuts to sprinkle on each once before baking (optional)

Method

In a large airtight container:

– Whisk the oil, eggs, sugar, milk and vanilla together

– Add remaining dry ingredients and mix

– Add the yoghurt and your variation of choice and mix together, but do NOT overmix

– Seal the container and place in fridge overnight

– Scoop into greased muffin tins, sprinkle with nuts (optional) and bake at 190oC for about 15 minutes of until golden brown.

– Allow to cool on cooling wrack

– The mixture will keep in the fridge for 14 days, so bake only as many as you like.

– Alternatively, bake them all, and freeze them individually, and use them as needed by microwaving for just a few seconds.