These Bran and Date Muffins have become a staple at our house. We got the recipe for these from my sister-in-law, Rebecca, years ago, and they quickly became a favorite. Here’s why I love them:
The recipe is huge, so you can keep the batter in your fridge and keep baking fresh muffins all week.
It’s easy to keep the ingredients around so you have everything on hand when you want to make them.
They’re reasonably healthy (OK, plenty of sugar, but also lots of fiber!) and the whole family LOVES them!
Bran and Date Muffins:
6 Cups All Bran Cereal
3 C. Chopped dates (small chunks dusted with flour found in bulk section)
2 C. Boiling water
½ C. Butter
5 C. Flour
1 tsp. salt
5 tsp. Baking Soda
2 C. Sugar
1 quart Buttermilk
Combine dates and bran cereal, pour boiling water over top and let it stand. Cream butter and eggs. Add dry ingredients and mix. Alternate adding in buttermilk. Stir in date and bran mixture. Fill greased muffin pans or paper muffin cups and bake at 400 for 15 minutes.
Hope your family loves these as much as ours does!