MOUTHWATERING SNACKS

OVERNIGHT BRAN AND DATE MUFFINS 

The muffins can be made and cooked on the same day, but are not as nice as if the mixture is left to stand overnight. Serve piping hot with butter 

• 1 1/4 cups plain flour 
• 1 teaspoon bicarbonate of soda 
• 1 teaspoon cinnamon 
• ½ cup sugar 
• 1 1/4 cups unprocessed bran 
• 125g dates 
• ½ cup oil 
• 1½ cups buttermilk 
• 1 egg 

Sift flour with soda, cinnamon, and sugar, and stir in bran, and finely chopped dates. Make well in the center of dry ingredients, add oil, buttermilk, and lightly beaten egg. mix only until combined, cover, and refrigerate overnight. Next day, drop dessert spoonfuls of the mixture into well-greased deep muffin tins. Bake in a moderately hot oven for 20 minutes. Serve hot with butter. 

Makes 20 muffins 

CRUNCHY HONEY MUESLI 

Pepitas are roasted pumpkin seeds; these, and soybean grits, are available from health food stores 

• 2 cups rolled oats 
• 1 cup unprocessed bran 
• 1 cup shredded coconut 
• 100g packet pepitas 
• ½ cup skim milk powder 
• 1/2 cup sesame seeds 
• ½ cup sunflower seed kernels 
• ½ cup soybean grits 
• ½ cup honey 60g unsalted butter 
• ¼ cup oil 

Combine all ingredients in a large shallow dish, microwave on full power for 4 minutes, stir the ingredients thoroughly, microwave on full power for a further 4 minutes, and stir again thoroughly Microwave a further 4 minutes on full power; cool. Or, bake uncovered in a slow oven for 1 hour, stirring every 15 minutes. Store in an airtight container in re refrigerator. Add dried fruits or nuts according to taste after cooking 

Makes about 9 cups 

CINNAMON TEACAKE 

• 60g butter 
• ½ cup castor sugar 
• 1 egg 
• 1 teaspoon vanilla 
• 1 cup self-raising flour 
• 1/2 cup milk 
• 15g butter, extra 
• 1 tablespoon castor sugar, extra 
• 1 teaspoon cinnamon 

Have butter and egg at room temperature. Cream butter, sugar, egg, and vanilla until light and creamy Stir in sifted flour and milk, and beat lightly until smooth Spread mixture into well greased 20cm sandwich tin, and bake in. a moderate oven for 15 to 20 minutes. Turn onto the wire rack, brush the top with extra melted butter, and sprinkle with combined extra sugar and cinnamon Serve warm, with butter. 

WHOLEMEAL BRAN TEACAKE 

• 60g butter 
• ½ cup brown sugar, firmly packed 
• 1 egg 
• ½ cup wholemeal self-raising flour
• ½ cup white self-raising flour 
• 1/2 cup unprocessed bran 
• ½ cup milk 
• 15g butter, extra 
• 1 tablespoon sugar 
• 1 tablespoon coconut 
• 1 teaspoon cinnamon 

Cream butter, sugar, and egg until light and fluffy. Stir in sifted flour, return husks from sifter to basin, add half the milk, then bran and remaining milk, stir until smooth. Spread mixture into well greased 20cm sandwich tin, and bake in a moderate oven for 30 minutes. Turn onto a wire rack, brush the top with extra melted butter, and sprinkle with combined sugar. coconut and cinnamon. Serve warm, with butter. 

Also Read: TEA SNACKS