• 1 ¼ c bran
• 1 ½ c self-raising flour
• 1 egg
• Juice and grated rind of an orange
• ½ c marmalade
• ¼ c milk
• ¼ oil

Preheat the oven to 200 C. Combine the dry ingredients in a large bowl. In a separate bowl, lightly beat the egg, orange rind, juice, marmalade, milk and oil together

Blend the two mixtures together until just combined and then spoon into the muffin tray. Sprinkle a little of the topping mixture of each muffin and then bake for about 20 minutes.

Topping:

• 4 tbsp brown sugar
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ cup flour
• 1 ½ tbsp. butter
• Orange zest
• (Rub the butter into the rest of the ingredients)

• 500 g mixed dried fruit (raisins, mixed peel, chopped figs, apricots, raisins) or whatever you have in the pantry
• Finely grated zest of a lemon
• ¾ c of strong Earl Grey tea
• ¾ c lightly packed brown sugar
• 1 c flour
• 1 lightly beaten egg
• ¾ tsp baking powder
• 2 tsp mixed spice

Place the dried fruit, zest and hot tea in a large bowl, and cover with plastic wrap and leave overnight.

Preheat the oven to 160 C. Grease and line a medium size loaf tin.

Mix the sugar and egg into the fruit mixture. Sift in the dry ingredients and mix until just combined. Turn the mixture into the tin and smooth off the top. Bake for 1 ½ hours. (Also freezes well.)