Date Bran Muffins
Servings: 12
Ingredients:
| Nutritional Info | |
| Per muffin: about | - |
| cal | 330 |
| pro | 6 g |
| total fat | 8 g |
| sat. fat | 1 g |
| carb | 64 g |
| fibre | 6 g |
| chol | 19 mg |
| sodium | 413 mg |
| % RDI: | - |
| calcium | 13% |
| iron | 27% |
| vit A | 1% |
| folate | 18% |
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3/4 cup (175 mL) each natural wheat bran and All-Bran cereal
1-1/3 cups (325 mL) buttermilk
2 cups (500 mL) all-purpose flour
3/4 cup (175 mL) whole wheat flour
1/2 cup (125 mL) packed dark brown sugar
2 tbsp (25 mL) flaxseeds, ground
4 tsp (20 mL) baking powder
2 tsp (10 mL) baking soda
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) salt
1 cup (250 mL) chopped dates
3/4 cup (175 mL) fancy molasses
1/3 cup (75 mL) vegetable oil
1 egg, beaten
1-1/2 tsp (7 mL) vanilla
Preparation:
In bowl, stir bran and cereal into butter-milk; let stand for 10 minutes. Meanwhile, in large bowl, whisk together flours, sugar, flaxseeds, baking powder, baking soda, cinnamon and sa< stir in dates.
Into bran mixture, whisk molasses, oil, egg and vanilla; pour over flour mixture and stir together just until combined.
Grease tops of muffin pans; line cups with paper, or grease. Pour in batter, filling three-quarters full; bake in centre of 375ºF (190ºC) oven for about 25 minutes or until golden and tops are firm to the touch. Let cool in pans on rack for 2 minutes. Remove from pans; let cool on rack.
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