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

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!

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  • I had lost track of this recipe for many years, so thank you so much for reviving a family favorite. A variation we enjoy — omit the dates and stir in the flour mixture 1 tsp cinnamon, 1/2 teaspoon ground cloves and nutmeg, and1/4 teaspoon ginger. Thanks again!

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