30-Day Bran Muffins

Put the nutty wheat, flour and bran into a bowl. Mix well.
Add the salt, bicarbonate of soda, fruit mix, dates and sugar and mix.
Combine the vanilla, milk, oil and eggs and stir into the dry ingredients.
Pour the batter into a container with a lid and refrigerate until required. 
 

Put spoonfuls of mixture into well greased muffin cups and bake at 180°C for 20-25 minutes.

Serve warm with butter and jam. 
 

NOTE: This mixture keeps well in the fridge for up to 30 days.

Just take out enough batter to bake as many muffins as you need and return the rest to the fridge.