Many a morning at Londolozi begins with a delicious muffin!
Best eaten whilst still warm!
That feeling of returning from your morning safari, having another Amarula coffee and indulging in one of the muffins whilst looking out over the Sand River is second to none.
Deliciously spread with butter & homemade marmalade – the bran muffin is a Londolozi signature
One of my most favourite times of the day, is walking into the Londolozi Kitchen just before the sun comes up and smelling the delicious aromas from the bakery of muffins and croissants.
At Londolozi we serve a different muffin daily, so I wanted to share with you the ‘base muffin’ recipe which is perfect to add whatever variation you’d like. These are so quick and easy to make and what’s great about this particular muffin mixture is that it keeps in the fridge for up to 4 days.
Blueberries are the most delicious variation with this recipe – add a cup in after you’ve made the mixture for a greater health kick!
Londolozi’s Bran Muffins
Ingredients
- 15oz / 425g All Bran Flakes
- 1 Cup / 225g Melted Butter
- 2 Cups / 400g Brown Sugar
- 4 Eggs, beaten
- 1 Quart / 600ml Buttermilk
- 1.5 Cups / 128g Brown Flour
- 1.5 Cups / 128g White Flour
- 2 Tsps Baking Powder
- 2 Tsps Bicarbonate of Soda
- 1 Teaspoon Salt
Method
- Preheat oven to 200*C / 400*F.
- Blend the bran flakes until they resemble a flour type consistency.
- Mix them together with the sugar, salt, flours, baking powder and soda in a large mixing bowl.
- Add the eggs , melted butter and milk
- Add your variation at this stage
- Mix together until all combined – not too much!
- Fill your muffin tray and bake for 15-20 minutes – use a skewer to test, if it comes out clean, they’re ready!
Variations – 2 cups blueberries / 2 cups nut / 2 cups grated apple / 1 cup grated zucchini and 1 cup grated carrot
A typical breakfast scene on the Founders Camp deck…
Please let me know how you go in the comments section below. See you soon for more deliciousness with Londolozi’s Lockdown Larder!
Awwwh. It look delicious. I am going to try it. Thanks for sharing Anna.
Those muffins look delicious but do you have any that are sugar free … maybe with dates or bananas? Thank you for your ideas.
Thank you Linda – you can replace the sugar with dates i am sure. I would suggest soaking overnight about 10 dates which should be roughly 400g – let me know how it works out – i will also try a recipe with dates and let you know
Anna, Terri has been baking cookies and such for the grand-kids. We will try the muffin recipe with the beautiful blueberries we are getting right now. Thanks for the great idea. Stay well! 🙂
Thanks Michael & Terri – i’ve been seeing all that baking! Enjoy x
Anna, loved the recipe🤗
They look so good we can almost taste them from here but we’d rather be there tasting them with you!
Good afternoon Anna, how much does this mixture make, I guess maybe 2 dozen? Look so yummy & I have
HI Wendy
Yes in total over the few days it will make about 2 dozen medium sized muffins – the mixture keeps well in the fridge and then add the variations as you are about to bake – enjoy!
Oops I didn’t finish my comment. I meant to say that I have made lots of marmalade of grapefruit, orange & lemon. It is delish
Sounds yummy & healthy… would still love ❤️ to have your heavenly granola recipe… I dream about it!
Hmmm, mouth watering! I will definitely try out your recipe. Especially as now is the time of blueberries here.
Thanks!
Yummy, and the picture with the butter and marmalade made my stomach flip with anticipation of making them!
Thanks Paul! yes, that was my ‘elevenses’ morning moment!
Perfect!
Still hoping for November but…..;<( my favorite on the table is the bowl of smooth yogurt and accompany ‘fruit sauce.’ Not sure what to call it.
Thanks Judy – the ‘fruit sauce’ you are remembering is the compote! and indeed the best with the yoghurt. It’s very simple – a combination of mixed berries (frozen also work well) – place them in a pan and sprinkle with a 1/2 cup of sugar and 1 cup of water – allow to simmer slowly until the sugar has dissolved. Hope that helps until your next visit!
Thanx! Im going to try this straight away!
Thanks Anna 😋🙏🏻💕
Okay, a new challenge-I’ll need to cut the recipe in half as there’s only me and my elderly mother. I will try the blueberry variation as they’re in season right now.
I have just shared this with family and we will be sending a pic of our muffins soonest!!!! Well done. That special coffee and muffins on a beaut day in a beaut part of the world is a privilege and memories for life. See you soon!!!
Yum, thanks for sharing Anna
You’re going to make me useful in the kitchen! Will try them!!
Oh, but does Tsps mean teaspoons or tablespoons? See, I’m really not a baker!
With a nice cup of English Breakfast, strawberry jam and we’re ready for the day
Made these incredible muffins last weekend and, well, let’s just say there are no leftovers. 🤭 We added blueberries and chopped walnuts. What we were not prepared for was the quantity it made. I got 30 regular size muffins form one batch. Thanks for bringing back so many fond memories of Londolozi with this muffin recipe.