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INGREDIENTS

Metric
Imperial
  • 1 Packet SASKO BRAN MUFFIN MIX
  • 300 ml Milk
  • 2 Regular ceylon teabags (Five Roses/ Glen/Yellow Label etc.)
  • 125 ml Sunflower oil
  • 2 Extra-large eggs
  • 2 1/2 tsp Ground mixed spice
  • 1 tsp Ground cinnamon
  • 1 tsp Ground ginger
Glaze:
  • 1 cup Icing sugar
  • 2 tbsp Milk
  • 25 g Raw pistachios
  • 1 Packet SASKO BRAN MUFFIN MIX
  • 10.14 oz Milk
  • 2 Regular ceylon teabags (Five Roses/ Glen/Yellow Label etc.)
  • 4.23 oz Sunflower oil
  • 2 Extra-large eggs
  • 2 1/2 tsp Ground mixed spice
  • 1 tsp Ground cinnamon
  • 1 tsp Ground ginger
Glaze:
  • 1 cup Icing sugar
  • 2 tbsp Milk
  • 0.88 oz Raw pistachios

METHOD

  1. Place the milk into a small saucepan and bring to a simmer.
  2. Once simmering, add the teabags and take off the heat. Stir gently and allow to steep and cool down for 15 minutes.
  3. Preheat the oven to 180*C and place 16 muffin liners into 2 muffin, baking trays.
  4. Once the milk has cooled, squeeze out the teabags and discard them before measuring the milk again (you want to have 250ml remaining, if there is less than 250ml then just add a little extra milk.)
  5. Whisk the milk together with the oil and eggs.
  6. Combine the Quick Treats Bran Muffin Mix and the mixed spice, cinnamon and ginger.
  7. Add the dry ingredients to the wet ingredients and stir until combined.
  8. Fill each muffin case ¾ full and bake for 20-25 mins.
  9. Allow to cool.
  10. Place the raw pistachios into a blender and blitz into a powder.
  11. Mix the icing sugar and milk together to form a thick glaze.
  12. Once the muffins have cooled completely, drizzle a little glaze over each and sprinkle over equal amounts of the pistachio dust.
N.B. Baking instructions are a guideline only. Baking times and quantity may vary depending on appliance temperatures and size/shape of the muffin pan.

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