These bring back memories of the Bran Muffins we used to get at Smitty’s Pancake house back in the 70s. My brother Bill and I worked together at Smitty’s and the favourite coffee break snack was a Bran Muffin fresh out of the oven with a portion of whippped butter and a dollop of honey. Yummers!
1 1/2 cups Raw Bran
1 cup Buttermilk
1/3 cup Vegetable Oil
1 large Egg
2/3 cup Brown Sugar
1 1/2 teaspoons Vanilla
1 cup Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
pinch of ground Cloves
1/2 teaspoon Salt
3/4 cup Chopped Dates
Preheat oven to 375F (190C)
Line muffin tin with paper liners.
In small mixing bowl combine bran and buttermilk and let sit for 10 minutes.
Meanwhile, in large mixing bowl, combine flour, baking soda, baking powder, cinnamon, ground cloves, salt and chopped dates; make a well in the center.
In small mixing bowl, lightly beat the egg, add vanilla and vegetable oil.
Stir brown sugar into buttermilk soaked bran then add egg mixture and continue stirring.
Pour the combined wet ingredients into the dry ingredients and stir just until all the flour is moistened. The batter will be lumpy.
Using a 5 ounce Pampered Chef scoop, or a heaping tablespoon, portion batter into prepared muffin tin.
Bake in preheated oven for 10 minutes, rotate and continue baking for another 7 – 10 minutes.
Remove from oven when pick inserted comes out clean and let rest, in pan on a wire rack for 10 minutes.
Turn out of muffin tin to cool completely.
Yield: 12 muffins