Date Bran Muffins

Don’t turn away at bran.   This monster-sized recipe from my mom (which I absolutely give you permission to cut in half)  is a favorite from my childhood.  It makes delicious, moist muffins. They can be frozen (of course) or the batter can be kept in the fridge for up to 6 weeks.  Oh!  And what a fabulous use for those Kellogg’s cereal coupons and rebates!

Date Bran Muffins

• 2 c. Nabisco 100% Bran
• 2 c. boiling water
• 1 c. butter
• 2 c. sugar
• 4 eggs
• 1 quart (4 cups) buttermilk
• 5 c. flour (I use 2 c. whole wheat, 3 c. unbleached)
• 5 tsp. baking soda
• 1 tsp. salt
• 4 c. Kellogg’s All Bran
• 2 c. chopped dates

Mix Nabisco Bran and boiling water.  Let sit until cool.  Cream sugar and butter, add eggs and buttermilk.  Beat well, then add cooled bran mix.  Add flour, salt, soda, All Bran, and dates.  Mix well.  Scoop into muffin tins.  Bake at 375° for 25 minutes.

*** I haven’t been able to find Nabisco 100% Bran around here lately.  Not a problem.  Just use 2 more cups of All Bran.

*** I have no earthly idea how many muffins this recipe makes.  I never bake them all at once, and it’s just been too long.  I snapped a pic of mom’s the last time we were home. 

This recipe is linked to

• Cook It Wednesday
• Grocery Cart Challenge
• Hooked on Fridays
• Slightly Indulgent Mondays
• Tasty Tuesday
• Tempt My Tummy Tuesday