From strength to strength

I am reminded of a wonderful book by Sara Henderson called 'From strength to strength.'  An inspirational Australian woman whose husband buys a tin shack on a million acre property in Northern Territories.  Their daily struggles to run a cattle station is well documented and on his death, she finds that she has inherited many debts. Together with her daughters, she manages and improves the property as well as becoming a famous writer/speaker and winning a Business person of the year award.

When challenges arise at the Bavarian Hut, I remember her struggles and that mine are slightly smaller! With an acre and two 3 bedroom houses and a cabin as well as numerous outbuildings our hands are pretty full.  Also there is always something that needs maintained or attended to, water and gas to check, online bookings to answer and follow ups to be made.  Suddenly the phone doesn't stop ringing as I get a few enquiries for 2 vintage picnic weddings.  The grassy area at the front of one of the houses is a perfect level spot with views and the old restaurant toilet block (now painted a pretty grey) will provide the facilities.  I trawl through the internet to price our costs and to provide a well researched quote.

I am delighted to recently find and read Sara Henderson's book 'A year at Bullo."  Filled with introductions and recipes about her hectic lift on Bullo, this recipe is one of her 'lifesavers' as the muffin mixture can be made and kept in the fridge for up to 6 weeks and can be instantly put into muffin tins and have fresh muffins in fifteen minutes.  I love this recipe and find it makes around 50 muffins but I make 12 mostly early in the morning for my family to have for breakfast.

Fran's Six-week Muffin Mix

1x 425 g packet 'All bran' cereal
375 g mixed dried fruit
1/2 cup chopped pitted dates
3 cups white sugar
5 cups plain flour,sifted
5 tsps bicarbonate of soda, sifted
1 cup vegetable oil, canola or macadamia
4 large eggs, beaten
2 3/4 cups milk
1 1/4 cups buttermilk

Place 'All Bran", mixed dried fruit,dates,sugar,flour and bicarbonate of soda in a large mixing bowl. Mix well. Make a hollow in the centre.
Add oil,eggs,milk and buttermilk to the centre of the bowl and mix well with a wooden spoon until evenly combined.
Spoon mixture into greased or paper cup-lined muffin tins, filling the muffin cups three-quarters full.
Bake at 180 degrees C. for around 15 minutes depending on muffin size. Be careful they don't burn on the top.

Store the remainder of the mixture, tightly covered with clear plastic wrap in the refrigerator, ready for use when a quick batch of hot muffins is needed.

Do not stir the mixture ever again

(makes approximately 50 muffins but not necessarily in one sitting, thank goodness!)