Our Daily Muffin

I like to make a big batch of bran muffins on the weekend and eat them for breakfast all week long. They're great plain or with a little Greek yogurt and fresh berries. This recipe is adapted from my battered copy of Mollie Katzen's classic, "The Enchanted Broccoli Forest." It's so easy, I can have muffins on the table by the time the breakfast tea is cool enough to drink.

Bran Muffins with Almonds, Dates, and Flax Seed
Makes about eighteen 3" muffins

Ingredients
2 cups unbleached white flour
2 tsp baking soda
1/2 tsp salt
2 cups wheat bran
1-1/2 cups chopped dates
1 cup toasted almonds, coarsely chopped (walnuts are good, too)
3 Tbs flax seed
2 cups buttermilk
2 large eggs
2/3 cup honey
3 Tbs butter
3 Tbs light oil

Preheat the oven to 350°F. Grease the muffin pans or line with baking cups.

In a large bowl, sift together the flour, salt, and baking soda. Stir in the bran, dates, nuts, and flax seed.

In a small saucepan over low heat, melt the butter, oil, and honey. In a medium bowl, whisk the eggs and buttermilk together, then add the butter mixture slowly, whisking to incorporate.

Make a well in the center of the dry ingredients and pour in the wet. Stir together until just blended and divide among the muffin cups.

Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Enjoy!