Makes 12

For the streusel topping:

1 Rooibos teabag (use the leaves, discard the bag)

¾ cups Cake Flour

¾ Cups castor Sugar

¾ Cups oat bran

75 g Butter, softened

For the muffins:

225g cake Flour

1tsp Baking powder

4 Rooibos teabags (use the leaves, discard the bags)

¼ tsp Salt

50g oat bran

100g castor sugar

300ml milk

2 large eggs

50ml Vegetable oil

Preheat the oven 180°C.

Make the streusel by rubbing together the ingredients until crumbly, then set aside.

Mix together the flour, baking powder, rooibos, salt, oat bran and sugar.

In another bowl, whisk together the milk, eggs and oil.

Combine the wet and dry ingredients, then mix just until combined – do not over mix.

Spoon mixture into greased muffin tin then sprinkle with the streusel mixture.

Bake for 20 -25 minutes or until muffins have risen and are baked through.