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Date Bran Muffins

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  All purpose flour 1 1⁄2 Cup (24 tbs)
  Granulated sugar 1⁄3 Cup (5.33 tbs)
  Double acting baking powder 1 Tablespoon
  Salt 1⁄4 Teaspoon
  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.

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