By: Jaco Slabber (Reproduced with kind permission from A touch of Rooibos, cookbook)
(Makes 18 muffins)
1 ½ cups bran
1 cup warm, strong Rooibos
½ cup margarine
¾ cup brown sugar
2 eggs
2 cups buttermilk
2 cups all-purpose flour
1 cup wholewheat flour
3 tsp baking soda
½ tsp salt
7 cups All Bran flakes, crushed
1 cup pecan nuts, chopped
1 cup raisins
Preheat the oven to 350 °F. Grease a muffin pan or line with pieces of baking paper.
Mix the bran, Rooibos and margarine and allow to cool.
When the bran mixture is cool, add the rest of the ingredients and mix well.
Fill the muffin cups half to two-thirds of their depth and bake for 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Turn the muffins onto a wire rack to cool.
NOTE: The dough can be kept in the refrigerator in a tightly sealed container for 2 weeks.