Date Bran Muffins
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
|Double acting baking powder||1 Tablespoon|
|1.5% fat buttermilk||2 Cup (32 tbs)|
|Wheat bran cereal||4 Ounce|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Egg||1 Large, lightly beaten|
|Pitted dates||4 1⁄2 Ounce, chopped (12 Large)|
1. Preheat oven to 375°F. Spray twelve 2 1/2-inch nonstick muffin cups with nonstick cooking spray, or line with paper liners; set aside.
2. In large bowl, sift 1 cup plus 2 tablespoons of the flour, the sugar, baking powder, and salt. In medium bowl, combine buttermilk and cereal. Let stand until cereal softens, 2 to 3 minutes; stir in oil and egg. Pour wet ingredients into dry and stir until just moistened (do not beat or overmix).
3. In small bowl, toss dates with remaining flour; stir into batter.
4. Spoon batter evenly into prepared cups, filling each about two-thirds full.
Bake 20 to 25 minutes, until toothpick inserted in center comes out clean. Cool on rack.