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Ingredients:
2 eggs
250ml (1cup) brown sugar
125ml (½ cup) oil
500ml (2 cups) buttermilk
1 cup nutty wheat
450ml 1¾ cups) cake flour
250ml (1cup) digestive bran
250ml (1cup) carrot or banana or fruit mix
5ml (1 tsp) salt
5ml (1 tsp) cinnamon
2.5ml (½ tsp) ginger (optional)
2.5ml (½ tsp) bicarbonate of soda
Method:
Whisk oil, eggs and sugar together.
Add remaining ingredients.
Fill muffin pans with batter.
Bake at 180* for 25 minutes.
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