Bran Muffins

I have always loved bran muffins but the problem is the only boxed mix available that I used to buy started putting raisins directly in the mix instead of in a separate packet as an optional add in. I do not like raisins in my muffins (or anywhere else, really) so to make that mix I had to sift out all the raisins. Too much work. So I looked around and found myself a recipe I thought looked good and wasn't too difficult.


I am glad I went with this one as it turned out excellent. The original recipe gave the option to put in some raisins but I've found out recently that I really like dates, so I decided to put some dates in instead. That was a wonderful idea also - the honey-like taste of the dates blended very well with the bran muffins. I ended up making 12 muffins (as I gave half the batter away) and I seriously wanted to eat all of them they were so good.

This recipe is adapted from the Joy of Baking.com.


Bran Muffins

• 1 1/2 cups oat bran (the original recipe called for wheat bran, but I couldn't find wheat so I substituted with oat - use whichever you prefer)
• 1/3 cup boiling water
• 1/2 cup unsalted butter
• 1 cup light brown sugar
• 2 large eggs
• 2 Tbsp unsulphured molasses
• 1 tsp pure vanilla extract
• 1 cup all-purpose flour
• 1 cup white whole wheat flour (or whole wheat...w.w.w. is what I had available)
• 2/3 cup old-fashioned rolled oats
• 1 tsp ground cinnamon
• 1 Tbsp freshly grated orange zest (about 1 medium-large orange)
• 1/4 tsp salt
• 2 tsp baking soda
• 1 tsp baking powder
• 3/4 cup milk (I ended up running out of milk and used 1/2 cup milk and 1/8 water and 1/8 cup heavy whipping cream to substitute)
• 3/4 cup buttermilk
• 1/2 cup chopped dates (to about the size of a raisin)

Place the oat bran in a bowl and stir in the boiling water (it gets a bit clumpy - don't worry). Set aside.

In the bowl of a stand mixer, or with a hand mixer, beat  the butter with the brown sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Add the vanilla and molasses and beat until well blended. Add the oat bran and beat until combined.

In a large bowl, whisk together the flours, oats, cinnamon, orange zest, salt, baking soda and powder.   

In a small bowl or measuring cup combine the milk and buttermilk.

Add the flour mixture (in three intervals), alternating with the wet ingredients (in two intervals) to the bran mixture, beginning and ending with the flour mixture. Fold in the chopped dates. Cover and place the batter in the refrigerator until well chilled (several hours or overnight, like I did). 

Preheat oven to 375 degrees F and place the rack in the center of the oven. Line a 12 cup muffin pan with paper liners or else spray with a nonstick vegetable spray.

Fill the muffin cups, using two spoons or an ice cream scoop, about 3/4 full (and if desired, sprinkle muffins with extra oats). Bake about 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and place on a wire rack to cool slightly before serving. Serve with butter and honey, if desired.