I’m always on the hunt for a new date bran muffin. I love the sweetness of honey dates married to the health of wheat bran. The combination lets me feel like I’m having a healthy breakfast that tastes like a treat! The lovely kicker with this recipe is you can make the batter then store it covered in the fridge until you want to bake your muffins. It should last up to two weeks – give or take… Chances are you’ll want to bake it all before the two weeks are up! If you don’t want to store the batter, do like I do and bake them all at once. Allow your muffins to cool completely then wrap them individually and freeze. To serve; just remove them from the plastic wrap, re-wrap in tin foil and warm in a 350*F oven for 12 minutes. They’ll taste like you just baked them!
Jumbo Date Wheat Bran Muffins
Preheat oven 400*F
Makes 18 large muffins
2 ½ teaspoons baking soda
1 cup boiling water
¼ cup extra virgin olive oil
¼ cup canola oil
1 cup sugar
2 eggs
2 cups buttermilk
2 ½ cups flour
1 teaspoon salt
2 cups large flake oatmeal
1 ½ cups wheat bran
2 cups honey dates, pitted and chopped
Stir baking soda into boiling water and allow to cool
In a large mixing bowl toss chopped dates with oatmeal and bran
Add buttermilk, stir to moisten and allow mixture to stand one hour
Beat sugar with oils until well mixed
Add eggs and beat until lightened
Stir in cooled water and baking soda
Toss flour with salt then add to sugar mixture – stir until well blended
Gently fold in bran mixture
Line muffin tin with over sized paper liners
Fill paper cups to the top of the muffin tin not the liner – about ½ cup of batter
Bake for 25 minutes or until a toothpick inserted into the centre of a muffin comes out clean.
THE LOVE: Use a light hand. Over mixing the muffin batter will make heavy dense muffins.
one year ago: Rome
two years ago: whole-grain bread with wildflower honey
Thanks for reading.
